Name: Chicken and vegetable skillet
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 medium zucchini, diced; 3/4 red bell pepper, diced; 3/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp extra virgin olive oil; 2 tsp Italian seasoning; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

465 calories

Protein: 52g; 44% of calories
Carbs: 24g; 21% of calories
Fat: 19g; 36% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, toss the chicken pieces with half the salt, half the pepper, and all of the Italian seasoning.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and set aside. Add the remaining oil to the same skillet over medium heat. Add the onion, bell pepper, and zucchini. Season with the remaining salt and pepper. Sauté for 6 to 8 minutes until the vegetables are tender and slightly browned.
Stir in the garlic and cook for 1 minute until fragrant. Return the chicken and any resting juices to the skillet, drizzle with the lemon juice, and toss everything together to warm through for 1 minute.

Nutrition

Ingredients

Instructions

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