Lemon-Oregano Chicken & Veggie Skillet

Lemon and oregano form a classic Greek pairing that wakes up simple chicken with bright, herby notes. This one-pan skillet browns tender thighs with zucchini, peppers, and tomatoes for an easy weeknight dinner.

Serves 4

Estimate for one serving

• 340 cal
• 32g protein
• 8g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 tsp dried oregano
• 3 cloves garlic
• 1 medium red bell pepper
• 1 medium zucchini
• 1 cup cherry tomatoes
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Cut chicken into bite-size pieces. Mince garlic; slice bell pepper and zucchini into strips.
2. 2In a large skillet, heat olive oil over medium-high. Add chicken, garlic, oregano, salt, and pepper.
3. 3Cook 6–7 minutes until chicken is browned and nearly cooked through.
4. 4Push chicken to one side, add remaining oil, pepper, zucchini, and tomatoes. Sprinkle with remaining oregano, salt, and pepper.
5. 5Cook 5 minutes until vegetables are tender-crisp.
6. 6Stir in lemon juice, toss everything together, and cook 1 minute more. Serve hot.