Skillet Lemon Pepper Chicken and Garden Veggies
Ingredients
The chicken
-
1
pound
boneless skinless chicken breasts
-
¼
cup
extra virgin olive oil
-
4
cloves
garlic, minced or grated
-
2
teaspoons
smoked paprika
-
1
teaspoon
onion powder
-
½
teaspoon
cayenne
-
¼
cup
fresh parsley, chopped
-
¼
cup
fresh basil, chopped
-
1
zest and juice of
lemon
-
to taste
kosher salt and pepper
The vegetables
-
2
red bell peppers
sliced
-
1
zucchini or yellow summer squash, chopped
-
1
cup
cherry tomatoes
The sauce
-
¾
cup
white wine, such as Pinot Grigio or Sauvignon Blanc
-
4
ounces
feta cheese, cubed
Instructions
- 1. Toss the chicken with 2 tablespoons of olive oil, garlic, paprika, onion powder, cayenne, parsley, basil, lemon juice, and lemon zest, and season with salt and pepper.
- 2. Heat the remaining olive oil in a pan and sear the chicken on both sides until golden, about 5 minutes per side.
- 3. Add the sliced peppers and zucchini to the pan and cook for another 5 minutes.
- 4. Add the cherry tomatoes, shake the pan, and cook for 1 minute.
- 5. Reduce the heat to medium-low and pour in the white wine, simmering the chicken for 10-15 minutes until cooked through.
- 6. Serve the chicken topped with feta and drizzle any remaining pan sauce over it, garnishing with fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
453
Total fat
28g
Total carbohydrates
12g
Total protein
36g
Sodium
600mg
Cholesterol
90mg
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