Description
Skillet Lemon Pepper Chicken with Garden Veggies and Feta is a vibrant dish that brings the flavors of summer right to your table. Juicy chicken breasts are seared to perfection, then paired with fresh zucchini and red bell peppers, creating a colorful medley that’s both nutritious and delicious. Finished with tangy feta and fragrant basil, this recipe is perfect for quick weeknight dinners or special gatherings. Get ready to impress your family and friends with this easy-to-make skillet meal that bursts with flavor!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium zucchinis, chopped
- 2 red bell peppers, chopped
- 1 cup crumbled feta cheese
- 1/4 cup fresh basil leaves, torn
- Juice of 2 lemons (about 1/2 cup)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the zucchini and bell peppers into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Season chicken breasts with salt and pepper, then add to the hot skillet. Cook for about 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Once the chicken is cooked, add the chopped zucchini and red bell peppers. Sauté for 4-5 minutes until veggies are tender but still crisp.
- Squeeze fresh lemon juice over the dish and fold in torn basil leaves just before serving.
- Top with crumbled feta cheese to finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with veggies (about 300g)
- Calories: 360
- Sugar: 3g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg