Ingredients
- 2 boneless chicken breasts or thighs
- 2 fresh lemons, zested and juiced
- 2 tablespoons quality extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1 small onion, chopped
- 1/2 cup fresh parsley, chopped
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, mix olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper. Add the chicken and ensure it’s well coated. Allow to marinate for at least 30 minutes.
- Prepare the vegetables: While the chicken marinates, chop your vegetables into bite-sized pieces.
- Cook the chicken: Heat a skillet over medium heat, add olive oil, and sauté the marinated chicken for about 6-7 minutes on each side until golden brown. Remove and set aside.
- Sauté the vegetables: In the same skillet, toss in the chopped vegetables and sauté for about 5-7 minutes until tender.
- Combine and serve: Slice the cooked chicken and add it back into the skillet with the sautéed veggies. Toss everything together until combined. Serve hot over rice, quinoa, or salad.
- Garnish: Add a sprinkle of fresh parsley or a drizzle of lemon juice before serving.
Notes
For a vegetarian option, substitute chicken with grilled shrimp or chickpeas. Fresh herbs are preferred, but dried can be used in smaller quantities.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Poultry