Chicken Vegetable Recipe

Prep and Marinate

Pat the chicken breasts dry and slice each breast into 1/2" thick strips or bite-sized pieces. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken pieces, toss to coat, cover and refrigerate for at least 15 minutes and up to 2 hours.

When ready to cook, remove chicken from refrigerator and let sit 5 minutes to take the chill off.

Prep Vegetables

While the chicken marinates, prepare the vegetables: slice the onion, red pepper, zucchini, peel and diagonally slice the carrots, and cut broccoli into small florets. Toss the prepared vegetables in a bowl with 1 tbs olive oil, 1 tsp salt and 1 tsp black pepper so they are lightly coated.

Preheat a large skillet or sauté pan over medium-high heat.

Add 1 tbs olive oil (or a light drizzle) to the hot skillet. Add the marinated chicken in a single layer, leaving space between pieces. Cook without moving for 2 minutes to get a golden sear, then stir and continue to cook 2–3 more minutes until the chicken is cooked through (internal temperature 165°F/74°C) and lightly browned. Remove chicken to a plate and tent with foil.

In the same skillet over medium-high heat add the seasoned vegetables. If pan is dry add a splash of oil. Cook the onions and carrots for 2–3 minutes, stirring occasionally, until they begin to soften. Add red pepper and broccoli and continue to cook 3–4 minutes until vegetables are crisp-tender. Add zucchini last and cook 2 more minutes — total vegetable cook time should be about 7–9 minutes so they remain vibrant and slightly firm.

Reduce heat to medium. Return the cooked chicken to the pan with the vegetables. Pour in 1 cup chicken broth, 1 tbs soy sauce and 1 tsp honey. Stir to combine and scrape up any browned bits from the bottom of the pan.

Thicken Sauce

In a small bowl whisk 1 tsp cornstarch with 1 tbs water to make a slurry. Slowly pour the slurry into the pan while stirring. Simmer 1–2 minutes until the sauce thickens slightly and coats the chicken and vegetables. If the sauce becomes too thick, add a tablespoon or two of water or broth to reach desired consistency.

Taste and adjust seasoning — add up to 1/2 tsp more salt or a pinch of red pepper flakes for heat if desired. Stir in chopped parsley or cilantro.

Remove from heat and let rest 2 minutes. Serve the chicken and vegetables hot.