Description
A vibrant one-pan dish featuring tender chicken cooked with Mediterranean vegetables and topped with a zesty lemon-herb drizzle.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, oregano, and thyme.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add bell peppers, onion, and garlic. Sauté for 5-7 minutes until softened.
- Add cherry tomatoes and cook for another 3-4 minutes until they start to burst.
- Return chicken to the skillet, nestling it among the vegetables. Reduce heat to low and let simmer for 2-3 minutes.
- In a small bowl, whisk together lemon juice, extra virgin olive oil, parsley, and dill to make the drizzle.
- Serve chicken and vegetables on plates, drizzled with the lemon herb mixture.
Notes
You can customize the seasonings to taste.