Chicken Skillet Dish (Print Version)
# Ingredients:
→ Proteins
01 -
1 lb chicken (breasts or thighs, no bones, no skin)
→ Produce
02 -
Fresh parsley, chopped, for topping
03 -
1 lemon, cut into wedges, for squeezing over
04 -
1 medium onion, diced
05 -
1 zucchini, cut into rounds
06 -
3 garlic cloves, finely chopped
07 -
1 red or green bell pepper, thinly sliced
08 -
1 cup halved cherry tomatoes
→ Pantry Items
09 -
Salt and black pepper, as needed
10 -
1 teaspoon dried basil
11 -
2 spoons of olive oil
12 -
1/2 cup Kalamata olives, split in two
13 -
1 teaspoon dried oregano
# Instructions:
01 -
Warm up 2 tablespoons of olive oil in a big pan over medium heat.
02 -
Sprinkle the chicken with salt, pepper, oregano, and basil. Cook them in the pan for 5-7 minutes on each side until golden and cooked inside. Take them out and put them on a plate.
03 -
Toss the diced onion and garlic into the same pan. Stir and cook for 2-3 minutes until the onion looks clear and you can smell the garlic.
04 -
Mix in the sliced bell pepper and zucchini. Stir and let them cook for about 5 minutes until they start softening.
05 -
Throw in the cherry tomatoes and olives. Stir it all around and cook for 3-4 more minutes.
06 -
Put the chicken back into the pan with the veggies, and heat everything together for 2-3 minutes.
07 -
Give it a try and add a bit more salt or pepper if it needs it.
08 -
Turn off the stove, sprinkle parsley on top, and serve with a lemon wedge on the side.
# Notes:
01 -
For best cooking results, don't start with cold chicken. Let the chicken sit out for 15 minutes before you cook it.