Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a skillet over medium heat until it shimmers.
- Season the chicken breasts generously with salt, pepper, oregano, and basil.
- Carefully place the chicken in the skillet, cooking for about 6-7 minutes on each side, until golden and fully cooked (internal temperature of 165°F).
- Remove the chicken from the skillet and set it aside on a plate.
- Add minced garlic and mixed vegetables to the skillet, sautéing for about 5-7 minutes until tender but vibrant.
- Slice the cooked chicken and return it to the skillet, tossing gently with the vegetables.
- Serve hot, garnished with lemon wedges.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, cool completely and store in a freezer-safe container for up to 3 months. Reheat gently on the stove over low heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg