Quick-cooked chicken and vegetables tossed with olive oil, lemon, herbs, and Mediterranean accents in one skillet.
1 ½ lb boneless, skinless chicken breasts, sliced
Salt and black pepper to taste
1 tsp dried oregano
2 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 medium zucchini, sliced
2 cloves garlic, minced
½ tsp dried thyme
1 cup cherry tomatoes
¼ cup chicken broth
Juice of ½ lemon
¼ cup sliced olives or 1 tbsp capers
Fresh parsley, chopped
Season chicken with salt, pepper, and oregano.
Sauté chicken in olive oil until cooked through; remove.
Cook vegetables until crisp-tender.
Add garlic, herbs, chicken, tomatoes, broth, and lemon juice.
Simmer briefly and finish with parsley.
Serve with rice, quinoa, or flatbread. Feta can be added at the end.