Chicken Zucchini Feta Skillet

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (680 g)
• 2 medium zucchini, halved lengthwise and sliced (400 g)
• 1 red bell pepper, thinly sliced (150 g)
• 1/2 medium red onion, thinly sliced (75 g)
• 2 tablespoons olive oil (27 g)
• 3 garlic cloves, finely chopped (9 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon smoked paprika (2 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1/2 cup crumbled feta cheese (75 g)

Instructions

1. Prepare ingredients. Pat chicken dry and cut it into even 1-inch pieces. Slice zucchini into half moons, slice pepper and onion, and chop garlic. Season chicken with oregano, paprika, salt, and pepper, turning until every piece is coated.
2. Sear chicken. Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add chicken in one layer and cook until browned underneath. Turn pieces and continue cooking until the center reaches 165°F, then transfer chicken to a clean bowl.
3. Cook onion and pepper. Add remaining oil to the skillet. Cook onion and pepper for 4 minutes, stirring occasionally, until onion softens and pepper begins to turn tender. Keep the heat active enough to evaporate any moisture collecting in the pan.
4. Add zucchini. Stir in zucchini and cook 4 to 5 minutes. Let several cut sides sit against the skillet between stirs so they develop browned spots. Cook until zucchini is tender in the center but still holds its shape.
5. Add garlic. Make space in the skillet, add garlic, and cook for 30 seconds. Stir it through the vegetables, scraping any browned bits from the pan. This short step keeps the garlic fragrant without letting it become overly dark.
6. Combine and finish. Return chicken and collected juices to the skillet. Toss until the chicken and vegetables are hot throughout. Remove from heat, scatter feta over the top, and let it stand for 2 minutes before serving.

Notes

• Use a 12-inch skillet or larger for the best chance of browning chicken and zucchini. If the pan is smaller, cook chicken in two batches and combine everything at the end.
• Feta varies in saltiness. Begin with the listed salt, then taste the finished skillet after feta is added before seasoning further.
• Chicken must reach 165°F in the center. Refrigerate leftovers within 2 hours and use them within 3 to 4 days.

Nutrition Facts