Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 yellow bell pepper, chopped (approx. 1 cup)
  • 1 zucchini, chopped (approx. 1 cup)
  • 1 cup (approx. 115g) broccoli florets
  • 1 cup (approx. 115g) cherry tomatoes, halved
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 2 teaspoons (10ml) dried Italian herbs (or a blend of rosemary, thyme, and oregano)
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Chop all the vegetables into similarly sized pieces. Cut the chicken into bite-sized pieces.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Italian herbs, and red pepper flakes (if using).
  3. Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the garlic and cook for another minute until fragrant.
  5. Add the bell peppers, zucchini, and broccoli to the skillet. Cook, stirring occasionally, until slightly tender-crisp, about 5-7 minutes.
  6. Return the cooked chicken to the skillet with the vegetables. Add the halved cherry tomatoes and the lemon herb dressing. Toss gently to coat everything evenly.
  7. If you want the vegetables more tender, you can transfer the skillet to a preheated oven at 375°F (190°C) for about 5-10 minutes. This is optional.
  8. Serve immediately, garnished with fresh herbs (optional).