Skillet Lemon-Herb Chicken & Peppers

One-skillet dinners keep weeknights simple without sacrificing color or brightness. Here, bite-size chicken thighs meet mixed bell peppers and red onion in a quick lemon-oregano pan sear with smoked paprika for gentle warmth.

Serves 4

Estimate for one serving

• 310 cal
• 32g protein
• 10g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 cups bell peppers (mixed colors), sliced
• 1 cup red onion, sliced
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Cut chicken thighs into bite-size pieces.
2. 2Heat olive oil in a large skillet over medium-high heat.
3. 3Add chicken, oregano, garlic powder, paprika, salt, and pepper; cook 6 minutes stirring occasionally.
4. 4Add sliced peppers and onion; continue cooking 8–10 minutes until chicken is cooked through and vegetables are tender.
5. 5Stir in lemon juice, scraping up any browned bits.
6. 6Serve immediately or portion for reheating.