Description
Tender seared chicken breast pieces simmered in a savory garlic herb sauce, paired with perfectly sautéed zucchini and bell peppers—this one-pan dish is rich in flavor, light in carbs, and perfect for weeknight dinners.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 medium zucchini, sliced into rounds
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup chicken broth
- 1 tbsp balsamic vinegar (optional)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, oregano, and thyme.
- Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining olive oil to the skillet. Sauté onions, zucchini, and bell pepper for about 5–7 minutes until tender but crisp.
- Stir in garlic and cook for 1 more minute until fragrant.
- Return the chicken to the skillet. Pour in chicken broth and balsamic vinegar (if using). Simmer for 2–3 minutes until everything is well coated in the sauce.
- Garnish with freshly chopped parsley and serve hot.
Notes
- Use boneless chicken thighs for extra juiciness if preferred.
- Add crushed red pepper flakes for a touch of heat.
- Pair with cauliflower rice or quinoa for a complete low-carb meal.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
