Lemon Garlic Chicken Skillet with Zucchini and Sweet Peppers

Name: Lemon Garlic Chicken Skillet with Zucchini and Sweet Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken breast (boneless, skinless, cut into bite-sized strips); 2 zucchinis (medium, sliced into half-moons); 1 yellow bell pepper (medium, seeded and diced); 3 clove garlic (minced); 1 tablespoon olive oil (extra-virgin, divided); 2 tablespoon lemon juice (freshly squeezed); 1 teaspoon dried oregano; 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper (ground, divided)

Tender golden chicken breast strips seared with fragrant garlic and oregano, tossed alongside crisp-tender zucchini and sweet yellow bell pepper.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $1.94/serving

Dietary

Low-Calorie
Low-Carb
Low-Saturated-Fat
Low-Sodium
Low-Sugar
Low-Fat
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Whole30
Kosher
Halal

Ingredients

1 pound chicken breast (boneless, skinless, cut into bite-sized strips)
2 zucchinis (medium, sliced into half-moons)
1 yellow bell pepper (medium, seeded and diced)
3 clove garlic (minced)
1 tablespoon olive oil (extra-virgin, divided)
2 tablespoon lemon juice (freshly squeezed)
1 teaspoon dried oregano
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper (ground, divided)

Instructions

Season the chicken breast strips evenly with 1/2 teaspoon of the dried oregano, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
Heat 1/2 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and sauté for 5 to 6 minutes, turning once, until lightly browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate.
Add the remaining 1/2 tablespoon of olive oil to the same skillet over medium heat. Add the minced garlic, zucchini, and yellow bell pepper. Season with the remaining 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 4 to 5 minutes until the vegetables are tender-crisp.
Return the cooked chicken and any accumulated juices to the skillet. Drizzle with the fresh lemon juice, toss everything together for 1 minute until heated through, and serve immediately.

Notes

For picky younger children, keep the chicken strips and sautéed veggies separated on the plate.

Nutrition (per serving)

Calories: 198
Protein: 27 g
Carbohydrates: 7.8 g
Fat: 6.6 g
Fiber: 2.2 g
Sodium: 352 mg
Saturated Fat: 1 g
Sugar: 2.5 g
Cholesterol: 80 mg