Description
This 20-minute chicken skillet transforms ordinary ingredients into an extraordinary dinner – quick enough for weeknights but delicious enough to become your new favorite healthy comfort food.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons (30ml) extra virgin olive oil, divided
- 1 medium red onion (about 1 cup/160g), thinly sliced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- 1 red bell pepper (about 1 cup/150g), diced
- 1 yellow bell pepper (about 1 cup/150g), diced
- 2 medium zucchini (about 2 cups/240g), sliced into half-moons
- 1 cup (180g) cherry tomatoes, halved
- 1 teaspoon dried Italian herbs
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- ¾ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons (8g) fresh basil, chopped
- 1 tablespoon (4g) fresh parsley, chopped
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Pat chicken dry with paper towels. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 2-3 minutes per side until golden and nearly cooked through. Transfer to a plate.
- Add remaining oil to skillet. Reduce heat to medium and cook onion for 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant. Add bell peppers and cook for 3 minutes.
- Add zucchini, Italian herbs, smoked paprika, red pepper flakes, and remaining salt and pepper. Cook for 3 minutes until zucchini is tender-crisp.
- Return chicken to skillet along with accumulated juices. Add cherry tomatoes and cook 2-3 minutes until chicken is completely cooked through and tomatoes have softened slightly.
- Remove from heat. Add lemon juice, basil, and parsley. Stir gently to combine. Taste and adjust seasonings if needed.
- Serve immediately, either alone for a low-carb meal or over rice, quinoa, or pasta for a heartier option.