Description
Delight in this colorful chicken and vegetable dish, bursting with flavor and perfect for any gathering. Quick to prepare, it’s an ideal choice for busy weeknights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 bell peppers (mixed colors)
- 1 medium zucchini
- 3 cloves fresh garlic
- 2 tablespoons olive oil
- Fresh thyme or rosemary
- Salt & pepper to taste
Instructions
- Wash and chop bell peppers into strips and slice zucchini into half-moons.
- In a bowl, mix olive oil, minced garlic, thyme, salt, and pepper. Add chicken breasts, coat evenly, and marinate for 30 minutes.
- Heat a large skillet over medium-high heat. Sauté bell peppers and zucchini in olive oil for about 5 minutes until slightly softened.
- Push veggies to one side of the skillet and add marinated chicken. Cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Combine everything in the skillet and serve hot, drizzling any pan juices over the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg