Ingredients
Scale
- 2 tablespoons olive oil
- 4 chicken breasts, diced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cherry tomato cup, halved
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken, season with salt, pepper, and thyme, and cook until browned.
- Add garlic and cook for 1 minute until fragrant.
- Stir in bell peppers and zucchini, cook for 5-7 minutes until vegetables are tender.
- Squeeze lemon juice over the dish, stir well, and cook for another 2 minutes.
- Serve hot garnished with fresh herbs if desired.
Notes
- Feel free to add other vegetables like carrots or spinach for variety.
- Adjust seasoning to taste for more zest or herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Healthy/Comfort Food
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 330 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
