Description
This cozy healthy low carb recipe brings tender chicken, zucchini, bell peppers, and cherry tomatoes together in a Greek-style skillet with olive oil, oregano, and bright lemon. It’s simple, satisfying, and perfect for busy weeknights or meal prep—real comfort food that still feels light and nourishing.
Ingredients
Scale
- 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil, plus more to finish
- 1 tsp dried oregano
- 1/2 tsp sweet paprika (optional)
- Juice of 1 lemon
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 2 tbsp fresh parsley, chopped
- Optional for serving: 1/3 cup crumbled feta
Instructions
- Season the chicken with salt, pepper, oregano, and paprika (if using).
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes, turning occasionally, until browned. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tbsp olive oil, then sauté the onion for 2–3 minutes until soft.
- Add the garlic and stir for 30 seconds, just until fragrant.
- Add the bell pepper and zucchini. Cook 5–7 minutes, stirring occasionally, until the vegetables soften but still hold their shape.
- Add the cherry tomatoes and cook 2 minutes until they begin to blister and release a little juice.
- Return the chicken (and any juices) to the skillet. Cook 3–5 minutes until the chicken is fully cooked through.
- Squeeze in the lemon juice, taste, and adjust salt and pepper if needed.
- Finish with fresh parsley and a small drizzle of olive oil. Serve warm, with feta on top if you like.
Notes
Make it your own: swap chicken for shrimp (cook at the end for 2–3 minutes), or add spinach in the last minute to wilt. Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to keep it juicy. Meal prep tip: chop the vegetables and chicken up to 24 hours ahead and store separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg