Lemon-Garlic Chicken & Veggie Skillet
A quick, lean, high-protein dinner with plenty of volume from veggies and minimal added fat.
Time
25 min
Prep
10 min
Cook
15 min
Serves
1
Per serving
456 kcal
All servings
456 kcal
Detected from the ingredient list; always check labels.
- 1
Pat the chicken dry and slice into thin strips for faster cooking.
- 2
Season chicken with salt, black pepper, oregano, lemon juice, and soy sauce; toss to coat.
- 3
Heat a large nonstick skillet over medium-high heat and add the nonstick cooking spray.
- 4
Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through (about 6–8 minutes).
- 5
Add onion and bell pepper; cook 3–4 minutes until slightly softened.
- 6
Add zucchini and garlic; cook 2–3 minutes until zucchini is tender-crisp and garlic is fragrant.
- 7
Taste and adjust seasoning with salt, pepper, and an extra squeeze of lemon if desired.
- 8
Serve hot straight from the skillet.
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