Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, diced
  • 1 medium zucchini, sliced into half-moons
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cubes dry with a paper towel and season with salt and pepper.
  2. Heat olive oil over high heat in a 12-inch skillet until shimmering.
  3. Add chicken in a single layer; cook without stirring for 3 minutes until a mahogany-colored crust forms, then flip and cook for another 2 minutes. Remove chicken to a plate.
  4. In the same skillet, toss in the broccoli and bell peppers. Sauté for 4–5 minutes until the edges are slightly charred but the centers remain crisp.
  5. Stir in the zucchini and minced garlic, cooking for 60 seconds until the garlic is fragrant.
  6. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the browned bits.
  7. Return the chicken and any accumulated juices to the pan. Simmer for 3–5 minutes until the sauce reduces into a velvety coat.
  8. Stir in the lemon zest and fresh parsley just before removing from heat.