Garlic Herb Chicken, Zucchini, and White Bean Skillet

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces (680 g)
• 2 medium zucchini, sliced into half moons (400 g)
• 1 large red bell pepper, sliced (180 g)
• 1 can white beans, drained and rinsed (425 g)
• 2 tablespoons extra-virgin olive oil (27 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon garlic powder (3 g)
• 3/4 teaspoon kosher salt (4 g)
• 1/2 teaspoon black pepper (1 g)
• 1 lemon, juiced (60 g)
• 1/2 cup crumbled feta cheese (75 g)
• 1/4 cup chopped fresh parsley (15 g)

Instructions

1. Season chicken. Pat chicken dry. Mix oregano, garlic powder, salt, and pepper. Toss chicken with half the seasoning, reserving the remainder for vegetables. Set lemon, feta, and parsley aside.
2. Heat skillet. Heat olive oil in a large skillet over medium-high heat until it shimmers. Arrange chicken in one layer, working in batches if the pan cannot hold it with space between pieces.
3. Brown chicken. Cook chicken without moving for 3 minutes. Turn and cook 4 to 5 minutes longer, until browned but not fully cooked through. Transfer chicken and its juices to a plate.
4. Cook vegetables. Add zucchini and bell pepper to the skillet. Add the reserved seasoning. Cook 5 to 6 minutes, stirring occasionally, until zucchini has browned edges and pepper is tender.
5. Finish skillet. Stir in white beans, then return chicken and juices. Cook, tossing gently, until beans are hot and the largest chicken piece reaches 165°F in the center.
6. Add final ingredients. Remove skillet from heat. Stir in lemon juice. Scatter feta and parsley across the top, then divide the skillet among four bowls while warm.

Notes

• Cut chicken pieces consistently because uneven sizes can leave smaller pieces dry before larger pieces reach 165°F. Check the largest piece near the end rather than relying only on browning.
• The white bean liquid is not needed in this skillet. Draining and rinsing the beans keeps the vegetable juices bright and prevents the seasoning from tasting muted.
• For make-ahead prep, cut the chicken and vegetables separately, refrigerate them in covered containers, and mix the dry seasoning in a small jar.