Cooklist AI

Lemon-Infused Skillet Chicken with Colorful Veggies

Name: Lemon-Infused Skillet Chicken with Colorful Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup fresh parsley, chopped; 1 cup cherry tomatoes, halved; 4 cloves garlic, minced; 1 pound boneless skinless chicken breasts; 1/4 cup extra virgin olive oil; 2 teaspoons smoked paprika; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 1/4 cup fresh basil, chopped; 3/4 cup Pinot Grigio; 4 ounces feta cheese, cubed; kosher salt and black pepper; zest and juice of 1 lemon; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, chopped

Indulge in a delightful lemon-infused skillet chicken dish with a medley of colorful veggies cooked in a Pinot Grigio sauce. Aromatic herbs and spices complement succulent chicken, while the pan-seared vegetables and creamy feta cheese provide the perfect finishing touch. Enjoy this eye-catching and...

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30 min

TOTAL TIME

488

CALORIES

$3.62

PER SERVING

Lemon-Infused Skillet Chicken with Colorful Veggies

Ingredients

16 INGREDIENTS

4 SERVINGS

1/4 cup fresh parsley

chopped

1 cup cherry tomatoes

halved

4 cloves garlic

minced

1 lb boneless skinless chicken breasts

1/4 cup extra virgin olive oil

2 tsp smoked paprika

1 tsp onion powder

1/2 tsp cayenne pepper

kosher salt and black pepper

to taste

1 whole lemon

zested and juiced

1 whole red bell pepper

sliced

1 whole yellow bell pepper

sliced

1 whole zucchini

chopped

Directions

7 STEPS

10 min

PREP TIME

20 min

COOK TIME

30 min

TOTAL TIME

In a mixing bowl, thoroughly toss the chicken breasts with 2 tablespoons of olive oil, minced garlic, smoked paprika, onion powder, cayenne pepper, chopped parsley, chopped basil, lemon juice, and lemon zest. Season well with kosher salt and black pepper.

In a large skillet on medium-high heat, add the remaining 2 tablespoons of olive oil and sear the chicken on both sides until golden brown, about 5 minutes per side.

Add the sliced red and yellow bell peppers and chopped zucchini to the skillet and cook for another 5 minutes.

Add the halved cherry tomatoes to the skillet, stir, lower the heat to medium, and gently pour in the Pinot Grigio.

Simmer the chicken and vegetables for 10-15 minutes until the chicken is cooked through.

Serve the chicken and vegetables on a plate, topped with cubed feta cheese.

Drizzle any remaining pan sauce over the dish, and garnish with additional fresh basil if desired.

Health Info

Macros

13g

CARBS

32g

FAT

30g