Description
A simple, nourishing dinner made with tender chicken and colorful vegetables, perfect for busy weeknights or meal prep.
Ingredients
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Chicken breast – 1½ pounds (680 g), boneless and skinless
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Broccoli florets – 2 cups (180 g)
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Bell peppers – 2 medium (300 g), sliced
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Zucchini – 1 large (200 g), sliced
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Carrots – 2 medium (150 g), sliced
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Olive oil – 3 tablespoons (45 ml)
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Garlic – 4 cloves, minced
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Onion powder – 1 teaspoon
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Paprika – 1 teaspoon
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Dried oregano – 1 teaspoon
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Lemon juice – 2 tablespoons (30 ml)
Instructions
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Slice chicken into even pieces and season with olive oil, salt, pepper, paprika, onion powder, and oregano.
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Heat a large pan over medium heat and cook chicken for 5–6 minutes until done. Remove and set aside.
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In the same pan, sauté garlic briefly, then add carrots and cook for 2 minutes.
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Add remaining vegetables and cook until tender-crisp.
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Return chicken to the pan, drizzle with lemon juice, and toss to combine.
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Serve warm.
Notes
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Cut ingredients evenly for best cooking results.
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Store leftovers in an airtight container for up to 4 days.
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Customize vegetables based on season or preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes