🍋 Lemon Garlic Chicken & Veggie Skillet

🕒 Ready in: 25 minutes

👨‍🍳 Serves: 2–3

🍴 Difficulty: Easy

🥗 Diet Type: High-protein, gluten-free, low-carb

✨ Why You’ll Love This Recipe

This Lemon Garlic Chicken & Veggie Skillet is everything you want in a quick weeknight dinner: it’s healthy, flavorful, made with simple ingredients, and comes together in just one pan—less mess, less stress! With juicy bites of chicken, sautéed vegetables, and a bright pop of citrus from the lemon, it’s a meal that’s both satisfying and refreshing.

Whether you're cooking for yourself, a partner, or a small family, this recipe is customizable, meal-prep friendly, and works well with whatever veggies you have in the fridge. Plus, the garlic and lemon combo never disappoints.

🛒 Ingredients

Here’s what you’ll need to bring this skillet to life:

2 boneless, skinless chicken breasts (cut into bite-sized cubes)

1 medium zucchini, sliced into rounds or half-moons

1 red bell pepper, thinly sliced

1 cup cherry tomatoes, halved

3 cloves garlic, minced

Juice of 1 lemon (plus extra wedges for garnish if desired)

2 tablespoons olive oil, divided

1 teaspoon dried oregano

Salt & freshly ground black pepper, to taste

Fresh parsley, chopped (optional, for garnish)

🔪 Instructions

Step 1: Prep Your Ingredients

Before you even turn on the stove, get all your ingredients prepped. Slice the vegetables, mince the garlic, cube the chicken, and squeeze the lemon juice. Having everything ready helps the cooking process go smoothly and quickly.

Step 2: Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken pieces, and season them generously with salt, pepper, and oregano. Sauté the chicken for about 6–8 minutes, stirring occasionally, until it’s browned on the outside and cooked through in the center.

Once cooked, remove the chicken from the skillet and set it aside on a plate.

Step 3: Sauté the Veggies

In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for 30 seconds until fragrant—but be careful not to let it burn. Then, add the zucchini and bell pepper. Cook for about 4–5 minutes, stirring occasionally, until they begin to soften.

Add the halved cherry tomatoes last and cook for an additional 2–3 minutes. The tomatoes should be slightly softened but still holding their shape.

Step 4: Combine & Finish

Return the cooked chicken to the skillet. Pour the lemon juice over everything and toss to combine. Let everything cook together for another 2–3 minutes so the flavors can mingle. Taste and adjust seasoning if needed—add a pinch more salt, pepper, or even a splash more lemon juice if you like it extra tangy.

Step 5: Serve & Garnish

Remove from heat. Sprinkle freshly chopped parsley on top for a burst of color and fresh flavor. Serve hot directly from the skillet, or transfer to individual plates.

🍽️ Serving Suggestions

This dish is fantastic on its own, but here are a few ways to serve it:

Over a bed of quinoa, brown rice, or cauliflower rice for a more filling option

Paired with a simple green salad or Greek yogurt cucumber sauce for a Mediterranean twist

Served inside lettuce wraps or whole grain tortillas for a fun handheld meal

🧠 Nutritional Highlights (Per Serving, Approximate)

Calories: ~350–400

Protein: ~35g

Carbs: ~10–12g

Fat: ~18g

Fiber: ~3–4g

Note: Actual nutrition may vary based on specific ingredients and quantities used.

🔄 Variations & Substitutions

Make it your own with these easy swaps:

Protein swaps: Use boneless thighs, shrimp, or even chickpeas for a vegetarian version.

Veggie swaps: Try mushrooms, broccoli, spinach, or yellow squash instead of (or in addition to) the listed veggies.

Herb upgrades: Add fresh basil or thyme at the end for extra aroma.

Cheesy twist: Sprinkle with feta or goat cheese for a creamy contrast.

🥶 Storage & Meal Prep Tips

This dish is excellent for meal prep!

Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.

Reheat: Warm in a skillet over medium heat or microwave for 1–2 minutes.

Freeze: You can freeze the cooked chicken and veggie mixture for up to 2 months. Thaw overnight in the fridge and reheat as needed.

💡 Pro Tips

Don’t overcrowd the pan—cook in batches if needed to ensure the chicken and veggies sear rather than steam.

Use a cast iron skillet for maximum flavor and caramelization.

Always squeeze the lemon juice fresh for the best zing—bottled juice just doesn’t compare.