Life gets busy, but delicious doesn’t have to be complicated! Introducing our ‘Loading… Speedy Lemon Herb Chicken & Veggies’ recipe, designed to get a wholesome, flavorful meal on your table in under 30 minutes. Perfect for those nights when you need dinner fast, without sacrificing taste!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 2 cups broccoli florets (fresh or frozen)
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 cup chicken broth
- Juice of 1/2 lemon
- Zest of 1/2 lemon (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Pat the chicken pieces dry with a paper towel and season generously with salt and pepper.
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
- Add the broccoli florets and sliced red bell pepper to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. If using frozen broccoli, you might need to cook a little longer.
- Add the minced garlic, dried oregano, and dried thyme to the pan with the vegetables. Sauté for 1 minute until fragrant.
- Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the cooked chicken to the skillet.
- Stir everything together, ensuring the chicken and vegetables are coated in the sauce. If desired, stir in the lemon zest for an extra burst of flavor.
- Taste and adjust seasonings as needed. Garnish with fresh parsley if using, and serve immediately. This dish pairs wonderfully with rice, quinoa, or a simple side salad.
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