Description
Experience a burst of flavor with this vibrant pan-seared skillet meal featuring juicy chicken thighs and crisp vegetables like zucchini and red bell pepper. Enhanced by a zesty sauce made from soy sauce and fresh lemon juice, this quick dish is perfect for busy weeknights or entertaining guests. Serve it up in just 30 minutes, and impress everyone at your table with its delightful blend of textures and tastes.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Chop the zucchini, red bell pepper, and onion into bite-sized pieces. Mince the garlic.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt and pepper. Sear them in the skillet for about 6 minutes per side until golden brown and cooked through (165°F internal temperature).
- Remove chicken from the skillet. Add zucchini, bell pepper, onion, and garlic to the pan. Stir-fry for about 5 minutes until tender but crisp.
- In a small bowl, mix soy sauce and lemon juice. Pour over the veggies and simmer for another minute.
- Return chicken to the skillet to combine everything for an additional 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg