Low-Sodium Chicken and Vegetable Skillet
Cook a low-sodium chicken and vegetable skillet with bell pepper, zucchini, lemon, herbs, and a light no-salt-added pan sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 medium zucchini sliced
- 1 cup no-salt-added chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 lemon zested and juiced
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Heat the olive oil in a large skillet over medium-high heat and brown the chicken for 5 to 7 minutes, turning so the pieces color evenly.
- Add the onion, garlic, bell pepper, and zucchini and cook for 5 minutes, stirring until the vegetables begin to soften.
- Pour in the no-salt-added chicken broth, add the oregano and black pepper, and simmer for 10 to 12 minutes until the chicken is cooked through and the sauce reduces slightly.
- Stir in the lemon zest, lemon juice, and parsley, then serve while hot.