Chicken and Vegetable Skillet

Instructions

1. 1

   Prepare the chicken and spice mix

   • In a small bowl, combine the black pepper, dried oregano, dried basil, paprika, onion powder, and garlic powder. Mix well.
   • Place the chicken cubes in a medium bowl and sprinkle with half of the spice mixture. Toss until the chicken is evenly coated.
2. 2

   Sear the chicken

   • Heat the olive oil in a large skillet or pan over medium-high heat until it shimmers.
   • Add the seasoned chicken to the skillet in a single layer, ensuring not to overcrowd the pan. Work in batches if necessary.
   • Cook for 3-4 minutes per side, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the chicken from the skillet and set it aside on a plate.
3. 3

   Sauté the vegetables

   • In the same skillet, add the chopped onion. Sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the chopped bell peppers and sliced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. 4

   Combine and create the sauce

   • Return the seared chicken to the skillet with the vegetables.
   • Sprinkle the remaining spice mixture over everything.
   • Pour in the no-salt-added chicken broth and fresh lemon juice. Stir to combine, gently scraping up any browned bits from the bottom of the pan.
   • Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
5. 5

   Garnish and serve

   • Remove the skillet from the heat and stir in the chopped fresh parsley.
   • Serve the chicken and vegetable skillet hot.