Spring Vegetable and Chicken Skillet
A vibrant and healthy skillet dish featuring tender chicken and fresh spring vegetables, perfect for a weeknight dinner.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, diced
- (2 tablespoons) olive oil
- (1 cup) asparagus, cut into 2-inch pieces
- (1 cup) bell pepper, diced
- (1 cup) zucchini, sliced
- (1 cup) cherry tomatoes, halved
- (3 cloves) garlic, minced
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh parsley, chopped
- (1) lemon, juiced
Instructions
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 lb of diced chicken breast to the skillet and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Add 1 teaspoon dried oregano, 1 teaspoon salt, and 2/4 teaspoon black pepper.
- 3
Add 3 cloves of minced garlic and 1 teaspoon of dried oregano to the skillet. Stir and cook for 1 minute until fragrant.
- 4
Add 1 cup of asparagus, 1 cup of diced bell pepper, and 1 cup of sliced zucchini to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
- 5
Stir in 1 cup of halved cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes are slightly softened.
- 6
Remove the skillet from heat and squeeze the juice of 1 lemon over the chicken and vegetables. Toss to combine.
- 7
Garnish with 1/4 cup of chopped fresh parsley before serving.
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