Description
A fast, colorful, and healthy one-pan meal featuring juicy chicken, crisp veggies, and bright Mediterranean flavors.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breast or thighs, thinly sliced (Chicken breast or thighs can be used.)
- 2 tablespoons extra-virgin olive oil, plus more as needed (Good quality olive oil is recommended.)
- 1 medium red onion, sliced
- 1 to 2 bell peppers, sliced (any color) (Any color of bell pepper can be used.)
- 1 medium zucchini, halved and sliced (Can be substituted with asparagus or broccoli.)
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted Kalamata olives, halved (Green olives or capers can be used as substitutions.)
- 2 to 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes, optional (Add more for extra spice.)
- 1 lemon, zested and juiced (The zest adds flavor while cooking.)
- 1/4 cup low-sodium chicken broth or water
- 1/3 cup crumbled feta (Can be omitted for a dairy-free option.)
- 2 tablespoons chopped fresh parsley (For garnish.)
- Salt and black pepper to taste
Instructions
Preparation
- Pat chicken dry and toss with a pinch of salt, pepper, oregano, smoked paprika, and half the lemon zest. Let it sit while slicing veggies.
- Slice the onion and peppers, halve and slice zucchini, halve cherry tomatoes, and halve olives.
Cooking
- Heat a large skillet or sauté pan over medium-high. Add 1 tablespoon olive oil.
- Spread chicken in a single layer in the pan and cook 3 to 4 minutes per side until browned and nearly cooked through. Transfer to a plate.
- Add remaining olive oil to the pan. Cook onions and peppers for 2 to 3 minutes, then add zucchini and cook until crisp-tender. Stir in garlic for 30 seconds.
- Add cherry tomatoes and olives to the pan. Pour in broth and the remaining lemon zest. Simmer for 1 minute until tomatoes soften.
- Return chicken and any accumulated juices to the pan. Squeeze in lemon juice and toss everything together for 1 to 2 minutes until hot and glossy.
- Turn off the heat and sprinkle with feta and parsley.
Notes
Store in airtight containers for up to 4 days. Reheat gently in a skillet with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: dinner, Main Course
- Cuisine: Mediterranean