Skillet Lemon-Herb Chicken & Veggies

Lemon and oregano have long flavored simple Mediterranean chicken dinners, and this skillet version keeps that bright, herb-forward spirit. Boneless thighs sear golden beside peppers, onion, and cherry tomatoes in one pan for an easy weeknight plate.

Serves 4

Estimate for one serving

• 310 cal
• 29g protein
• 9g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 medium bell pepper (any color), sliced
• 1/2 medium red onion, sliced
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Pat chicken dry and season with salt, black pepper, garlic powder, and oregano.
2. 2Heat olive oil in a large skillet over medium-high heat.
3. 3Add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Remove to a plate.
4. 4In the same skillet, add remaining olive oil, sliced bell pepper, and red onion. Cook 4 minutes.
5. 5Add cherry tomatoes and remaining salt. Cook 3 more minutes until vegetables are tender.
6. 6Return chicken to skillet, pour lemon juice over everything, and toss gently for 1 minute to combine flavors.
7. 7Portion into 4 plates.