Chicken Recipe

Prepare the marinade

In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp soy sauce, 1 tsp honey, minced garlic (3 cloves), 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt and 1 tsp freshly ground black pepper until combined.

Marinate the chicken

Trim excess fat from 1 lb chicken thighs (or breasts) and pat dry. Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, a 15–30 minute marinade will still add flavor.

Cook the chicken

Heat a large skillet over medium-high heat (or preheat grill to medium-high). Add a thin drizzle of oil if using a skillet. Remove chicken from marinade, letting excess drip off. For thighs: cook 5–7 minutes per side until internal temperature reaches 165°F (74°C) and edges are nicely browned. For breasts: cook 4–6 minutes per side depending on thickness. Transfer cooked chicken to a plate and loosely tent with foil to rest 5 minutes, then slice into strips or bite-sized pieces.

Prepare vegetables

While the chicken marinates (or during its resting time), peel and slice 1 medium yellow onion into 1/4–1/2-inch slices. Core and seed 1 medium green bell pepper and slice into similar-size strips.

Sauté onions and peppers

In a clean large skillet, heat 1 tbsp olive oil over medium heat. Add the sliced onion and cook 3–4 minutes until beginning to soften. Add the sliced green pepper and continue to cook 5–7 minutes until vegetables are tender-crisp and slightly caramelized. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.

Combine chicken and vegetables

Add the sliced, cooked chicken to the skillet with the onions and peppers. Toss to combine and warm together for 1–2 minutes so flavors meld. Taste and adjust seasoning with additional salt or pepper if needed.

Garnish and serve

Sprinkle 2 tbsp chopped parsley or cilantro over the chicken and vegetables. Serve immediately with lemon wedges on the side for squeezing over the dish. Suggested accompaniments: rice, tortillas, or a salad.