And Easy Recipe: Lemon-Herb Chicken and Veggie Skillet
This vibrant skillet of lemon-herb chicken tossed with colorful veggies and tender pasta is a quick, simple, and super tasty dinner that can be made in under 30 minutes.
Ingredients
- 12 ounces boneless, skinless chicken breasts cut into 1-inch cubes (sub with tofu for vegetarian)
- 8 ounces whole-grain penne or fusilli pasta white pasta works too
- 1 cup cherry tomatoes halved (Roma tomatoes or bell pepper chunks taste great)
- 1 medium zucchini sliced into half-moons (you can use yellow summer squash)
- 2 cups fresh baby spinach loosely packed (frozen spinach works if thawed and drained)
- 3 cloves garlic minced (use garlic paste if you’re in a hurry)
- 2 tablespoons extra-virgin olive oil (or mild avocado oil)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Zest and juice of 1 lemon (bottled lemon juice in a pinch)
- 1/4 cup grated Parmesan cheese (omit or swap for nutritional yeast for dairy-free)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta for 8 minutes or until al dente. Drain, reserving ½ cup pasta water.
- Heat olive oil in a deep skillet over medium heat. Add chicken cubes and season with salt, pepper, and oregano. Sear until golden.
- Push chicken to one side. Add garlic, zucchini, and tomatoes to the empty side. Sauté until veggies soften.
- Stir chicken and veggies together. Pour in lemon juice, lemon zest, and reserved pasta water. Simmer to meld flavors.
- Toss in spinach and cooked pasta. Coat in the light sauce. Add more pasta water if needed. Remove from heat, sprinkle Parmesan and oregano, adjust seasoning.
- Serve hot and enjoy!
Notes
Look for firm chicken and bright green zucchini for the best texture. Aim for al dente pasta. Rest the chicken off heat for juiciness, or stir in a bit of honey to balance sharp lemon flavor.
Nutrition
Calories: 350kcal
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