Ingredients:

  • 680g (1.5 lbs) Chicken Breast, cut into 1-inch cubes
  • 3 cloves Garlic, minced
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 2 medium Zucchini, sliced into half-moons (approx. 300g)
  • 2 large Bell Peppers (Red and Yellow), sliced into strips
  • 1 small Red Onion, wedged
  • 1 cup Snap Peas, trimmed
  • 60ml (1/4 cup) Low-sodium Chicken Stock
  • juice of 1 large Lemon
  • 1 tsp Lemon Zest
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Prep the chicken. Pat the 680g chicken breast dry with paper towels and toss with sea salt, black pepper, and smoked paprika.
  2. Heat the pan. Add 1 tbsp olive oil to the skillet over medium high heat until the oil shimmers and barely wisps smoke.
  3. Sear the protein. Add the chicken cubes in a single layer. Cook for 3 minutes without moving them until a golden brown crust forms.
  4. Finish the chicken. Flip the cubes and cook for another 2 to 3 minutes, then remove them from the pan and set aside.
  5. Sauté the aromatics. In the same pan, add the red onion wedges and sliced bell peppers. Sauté for 3 minutes until the edges are charred but the centers remain firm.
  6. Add the greens. Toss in the zucchini half moons and snap peas along with the minced garlic. Stir fry for 2 minutes until the garlic is fragrant and the zucchini turns bright green.
  7. Deglaze the skillet. Pour in the 60ml chicken stock and lemon juice. Use a wooden spoon to scrape the bottom of the pan until the brown bits dissolve into the liquid.
  8. Reincorporate and glaze. Add the chicken back into the skillet. Toss everything together for 1 to 2 minutes until the liquid reduces by half and coats everything in a velvety sheen.
  9. Final touch. Remove from heat and stir in the lemon zest and fresh parsley.