Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice, fresh
  • 2 teaspoons (10 ml) lemon zest, fresh
  • 2 teaspoons (10 ml) freshly ground black pepper
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2.5 ml) garlic powder
  • ½ teaspoon (2.5 ml) onion powder
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Cut chicken into uniform cubes.
  2. In a bowl, combine olive oil, lemon juice, lemon zest, black pepper, salt, garlic powder, and onion powder.
  3. Add chicken to the marinade and toss to coat. Let sit for at least 15 minutes or up to 30 minutes in the refrigerator (optional).
  4. Heat a large skillet over medium-high heat.
  5. Add the marinated chicken (or just the cubed chicken if skipping the marinade) to the skillet. Cook, stirring occasionally, until chicken is cooked through and lightly browned. (Internal temp 165°F/74°C)
  6. Ensure the chicken is cooked through and no longer pink inside. Use a meat thermometer for accuracy.
  7. Garnish with fresh parsley and lemon wedges, if desired. Serve immediately.