Calabrese Chicken and Vegetable Skillet
15min
25min
2
420
Chef's Note
For the most authentic Calabrese flavor, you can add a pinch of red pepper flakes if your dietary restrictions allow for a touch of heat. The key to this dish is not overcooking the vegetables - they should remain colorful and slightly crisp for the best texture and nutrient retention.
Tags
Ingredients
1 pound boneless, skinless chicken thighs
1 large red bell pepper
1 large yellow bell pepper
1 medium zucchini
1/2 medium red onion
1 cup cherry tomatoes
3 cloves garlic
1/4 cup fresh basil
1 teaspoon dried oregano
3 tablespoons olive oil
1 whole lemon
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Cut 1 pound of chicken thighs into 1-inch pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 3
Add the seasoned chicken to the skillet and cook for 6-7 minutes until browned on all sides and nearly cooked through. Remove chicken to a plate.
- 4
In the same skillet, add the remaining 1 tablespoon of olive oil.
- 5
Add 1/2 medium diced red onion and 3 minced garlic cloves. Sauté for 2 minutes until fragrant.
- 6
Add 1 large red bell pepper and 1 large yellow bell pepper (both sliced into strips) to the skillet. Cook for 3 minutes.
- 7
Add 1 medium zucchini (sliced into half-moons) and cook for another 3 minutes.
- 8
Return the chicken to the skillet and add 1 cup of cherry tomatoes (halved), 1 teaspoon dried oregano, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 9
Cook everything together for 5 minutes until the chicken is fully cooked and vegetables are tender but still have some bite.
- 10
Remove from heat and squeeze the juice of 1/2 lemon over the skillet.
- 11
Garnish with 1/4 cup torn fresh basil leaves and serve with lemon wedges from the remaining 1/2 lemon.
Nutrition Information (per serving)
420
38g
15g
24g
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