Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup (120g) broccoli florets
  • 1 cup (240ml) chicken broth (low sodium)
  • 1/2 cup (120ml) dry white wine (optional - can substitute with more chicken broth)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tbsp (30ml) chopped fresh parsley
  • 2 tbsp (30ml) chopped fresh basil
  • 1 tbsp (15ml) chopped fresh oregano
  • 1 tsp (5ml) lemon zest
  • 1/2 tsp (2.5ml) red pepper flakes (optional, for a little kick)

Instructions:

  1. Chop the chicken and veggies as indicated in the ingredient list. Prepare the lemon-herb sauce by combining all ingredients in a small bowl.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add the sliced red onion to the skillet and cook until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  4. Add bell peppers, zucchini, and broccoli to the skillet. Cook until tender-crisp, about 5-7 minutes.
  5. Pour in the chicken broth and white wine (if using). Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Return the cooked chicken to the skillet. Pour the lemon-herb sauce over the chicken and vegetables. Toss to combine and heat through for 1-2 minutes.
  7. Garnish with extra fresh herbs, if desired, and serve hot.