Description
A healthy and flavorful low calorie chicken and vegetables dish, perfect for a light lunch or dinner. This recipe features lean chicken breast sautéed with fresh vegetables and seasoned simply to highlight natural flavors.
Ingredients
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon olive oil
1 medium red bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 medium carrot, peeled and thinly sliced
1 cup broccoli florets
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup low sodium chicken broth
1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the red bell pepper, zucchini, carrot, and broccoli florets to the skillet. Stir to combine with the chicken.
Sprinkle the dried oregano, salt, and black pepper over the chicken and vegetables. Stir well.
Pour the chicken broth into the skillet, cover, and cook for 8-10 minutes until the vegetables are tender but still crisp.
Remove the lid and cook for an additional 2 minutes to allow any excess liquid to evaporate.
Stir in the fresh lemon juice, adjust seasoning if necessary, and remove from heat.
Serve the chicken and vegetables warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes