Chicken Veg Recipe

Trim and cut chicken

Trim excess fat from the chicken thighs and cut into 1-inch pieces (bite-sized). Pat dry with paper towel.

Make marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, minced garlic, paprika, 1 tsp black pepper, and 3/4 tsp salt. Whisk to combine.

Add the chicken pieces to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 20 minutes (up to 2 hours) to let flavors penetrate.

About 10 minutes before cooking, remove chicken from fridge to come closer to room temperature.

While the chicken marinates, prepare the vegetables: core and slice the red and yellow bell peppers into 1/2-inch strips; peel and cut the red onion into 1/2-inch wedges; slice the zucchini into 1/2-inch half-moons; cut broccoli into small florets if needed.

In a large bowl toss the prepared vegetables with 1.5 tbs olive oil, sliced garlic, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.

Sear chicken

Heat a large skillet or cast-iron pan over medium-high heat. When hot, add 1 tbs neutral oil (if desired) or a small splash of olive oil. Add marinated chicken in a single layer (work in batches if necessary) and cook without moving for 2–3 minutes to get a good sear. Stir and continue cooking until chicken is cooked through (internal temp 165°F / 74°C) and lightly browned, about 4–6 minutes total depending on pieces. Remove chicken to a plate and reserve juices in pan.

Sauté vegetables

Reduce heat to medium. Add the seasoned vegetables to the same skillet and spread in an even layer. Let cook, stirring occasionally, until vegetables are tender‑crisp and slightly charred in spots, about 6–8 minutes. If pan becomes dry, add a splash of the reserved chicken broth.

Combine

Return the cooked chicken and any accumulated juices to the pan with the vegetables. Stir to combine and heat through for 1–2 minutes.

In a small bowl whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Add 1/2 cup chicken broth to the pan and bring to a simmer. Stir in the cornstarch slurry and simmer for 1 minute until sauce thickens and coats the chicken and vegetables.

Taste and adjust seasoning with additional salt, pepper or soy sauce if desired. If you like heat, sprinkle 1/4 tsp red pepper flakes and stir.

Remove from heat and stir in 2 tbs chopped fresh parsley.

Serve warm. Optionally serve over rice, quinoa, or with crusty bread to soak up the sauce.