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Half Baked Harvest

Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil

Skillet lemon pepper chicken with all the garden veggies! Herb and pepper seasoned chicken with blistered veggies, all cooked together in a skillet with a white wine pan sauce. A delicious skillet chicken dinner that's ready in thirty minutes or less!
201
17,329
114
30 min
TOTAL TIME
487
CALORIES
$4.00
PER SERVING
Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil
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Ingredients
16 INGREDIENTS
4 SERVINGS
Boneless Skinless Chicken Breasts
1 lb boneless skinless chicken breasts
Black Pepper
black pepper
Smoked Paprika
2 tsp smoked paprika
Cherry Tomatoes
1 cup cherry tomatoes
White Wine
3/4 cup white wine
such as pinot grigio or sauvignon blanc
Kosher Salt
kosher salt
Onion Powder
1 tsp onion powder
Fresh Parsley
1/4 cup fresh parsley
chopped
Cayenne
1/2 tsp cayenne
Extra Virgin Olive Oil
1/4 cup extra virgin olive oil
divided
Zucchini
1 whole zucchini
chopped
Garlic
4 cloves garlic
minced or grated
Lemon
1 whole lemon
zested and juiced
Red Bell Peppers
2 whole red bell peppers
sliced
Feta Cheese
4 oz feta cheese
cubed
Fresh Basil
1/4 cup fresh basil
chopped
Directions
4 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
View Directions on Half Baked Harvest
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Health Info
Macros
13g
CARBS
32g
FAT
30g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
How much pepper should I use for Pepper Chicken?
Why is my Pepper Chicken dry?
Can I use bone-in chicken for Pepper Chicken?
Can I make Pepper Chicken without black pepper?
What other spices can I use for Pepper Chicken?
Do I need to marinate the chicken for Pepper Chicken?
Why isn’t my Pepper Chicken spicy enough?
Can I use pre-cooked chicken?
What can I serve with Pepper Chicken?
Can I make the Pepper Chicken sauce thicker?