Chicken Zucchini Skillet

Ingredients

• 1 1/2 lb chicken breast, cubed (680 g)
• 2 zucchini, sliced (450 g)
• 1 bell pepper, diced (150 g)
• 1 cup grape tomatoes, halved (150 g)
• 1 tbsp olive oil (14 g)
• 3 cloves garlic, minced (9 g)
• 1 tsp smoked paprika (2 g)
• 1 tsp dried oregano (1 g)
• 1/2 tsp kosher salt (3 g)
• 1/4 tsp black pepper (1 g)
• 1/4 tsp red pepper flakes (1 g)
• 1 lemon (48 g)
• 1/2 cup crumbled feta (75 g)

Instructions

1. Prep. Cut the chicken into even 1-inch pieces. Slice zucchini into half-moons, dice the bell pepper, halve tomatoes, mince garlic, and juice the lemon. Measure the spices before heating the skillet so the chicken can season while hot.
2. Brown chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken in one layer and leave it untouched for two minutes. Stir, then cook about three minutes more, until browned in spots and opaque around the edges.
3. Add seasonings. Sprinkle chicken with smoked paprika, oregano, salt, black pepper, and red pepper flakes. Toss for thirty seconds. Add garlic and stir until fragrant, then transfer chicken and any juices to a plate.
4. Cook vegetables. Add bell pepper and zucchini to the skillet. Cook four minutes, stirring occasionally, until the pepper softens and zucchini develops browned edges. Add tomatoes and cook two minutes, just until they begin to wrinkle.
5. Finish skillet. Return chicken and juices to the pan. Stir in lemon juice and cook until the thickest chicken piece reaches 165°F in the center. Remove the pan from heat and fold in half the feta.
6. Serve. Divide the chicken and vegetables among four bowls. Scatter with remaining feta and add parsley or extra lemon if desired. Serve warm, or cool portions slightly before packing them into containers for later meals.

Notes

• A 12-inch skillet gives chicken and zucchini room to brown. With a smaller pan, brown the chicken in two batches, then cook vegetables in the same skillet.
• Add feta after removing the pan from heat. Residual heat softens it while keeping its crumbly texture and salty tang distinct in each serving.
• To reduce heat, omit red pepper flakes. Smoked paprika and extra lemon still keep the skillet bright.

Nutrition Facts