Speedy Lemon Herb Chicken & Veggie Skillet
This delicious skillet meal combines juicy chicken, colorful bell peppers, zucchini, and cherry tomatoes with aromatic herbs and a zesty lemon finish.
Equipment
- large skillet or pan
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
- 1 medium zucchini chopped
- 1 red bell pepper chopped
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 1/2 lemon juice of 1 lemon
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
Cooking Steps
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken cubes to the skillet and cook until browned and mostly cooked through, then remove and set aside.
- Sauté zucchini and red bell pepper in the same skillet until they begin to soften.
- Stir in cherry tomatoes and minced garlic, cooking until vegetables soften and garlic is fragrant.
- Return chicken to the skillet, add oregano, thyme, salt, and pepper, then toss to combine and cook until chicken is fully heated through.
- Remove from heat and squeeze fresh lemon juice over the dish.
- Garnish with fresh chopped parsley before serving.
Notes
For extra flavor, marinate the chicken in lemon juice and herbs for 15-30 minutes before cooking. Adjust seasoning to your preference and serve with rice, quinoa, or a fresh salad.