Description
Welcome spring with this vibrant, kid-friendly chicken dish that combines colorful vegetables and juicy boneless chicken thighs. Bursting with flavor and easy to prepare, this recipe is perfect for family picnics or cheerful dinners at home. Enjoy cooking together as you create a delightful meal that will leave everyone smiling!
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup bell peppers, chopped (mix of red, yellow, green)
- 1 medium zucchini, sliced into half-moons
- 1/4 cup fresh basil, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Wash and chop all vegetables; set aside.
- In a bowl, mix chicken thighs with olive oil, salt, pepper, garlic powder, and lemon juice. Marinate for 15 minutes.
- Heat a large skillet over medium heat with a splash of olive oil. Add marinated chicken and cook until golden brown (about 5 minutes per side).
- Add chopped bell peppers and zucchini to the skillet. Stir to combine and cook until vegetables are tender.
- Just before serving, stir in fresh basil for added flavor. Plate your colorful dish and serve with extra lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg