Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp extra virgin olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Wash all vegetables thoroughly. Cut the chicken into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown, about 5–7 minutes.
- Stir in the chopped onion, bell peppers, zucchini, and garlic. Cook until the onions are translucent, around 3–4 minutes.
- Sprinkle dried oregano and red pepper flakes over the mixture; stir well to combine.
- Pour in half a cup of water or vegetable broth; cover the skillet and let simmer for another 5 minutes.
- Stir in chopped parsley just before serving for added freshness.
Notes
- Feel free to substitute seasonal veggies like asparagus or spinach.
- For a vegetarian option, switch chicken with tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg