Entree 15 Recipe
Make Entree 15 Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Spices and Seasonings
Garnish
Method
Preparation
- 1
Prepare the Chicken
Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with salt, black pepper, dried oregano, and paprika.
- 2
Chop Vegetables
Dice the bell pepper and zucchini into bite-sized pieces. Mince the garlic cloves.
Cooking
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium heat until it shimmers.
- 4
Cook the Chicken
Add the seasoned chicken breasts to the skillet. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
- 5
Sauté the Vegetables
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Then add the diced bell pepper, zucchini, and cherry tomatoes. Cook for about 5-7 minutes until the vegetables are tender.
- 6
Combine Ingredients
Return the cooked chicken breasts to the skillet with the vegetables. Toss everything together and cook for an additional 2-3 minutes to heat through.
Serving
- 7
Garnish and Serve
Plate the chicken and vegetable mixture. Garnish with fresh basil leaves and serve with lemon wedges on the side.