Ingredients
Equipment
Method
Preparation
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until they are golden brown and fully cooked; then remove the chicken from the skillet and set it aside.
- Add the sliced zucchini and broccoli florets to the same skillet, cooking for 5-7 minutes until they are tender-crisp.
- Stir in the halved cherry tomatoes and minced garlic, continuing to cook for another 2-3 minutes until the garlic is fragrant and tomatoes have slightly softened.
- Return the cooked chicken to the skillet, then stir in the lemon juice, lemon zest, fresh parsley, and fresh dill, tossing everything to combine well.
- Serve the skillet meal immediately, optionally garnished with extra fresh herbs.
Notes
Feel free to substitute other quick-cooking vegetables like bell peppers or asparagus. Serve with quinoa or a light whole-grain bread for a more substantial meal.
