Skillet Lemon Garlic Chicken and Vegetables
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • ½ lb boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1 medium zucchini, cut into ¼-in rounds
  • 4 medium mushrooms, washed and sliced
  • About ¼ cup avocado oil or coconut oil for pan frying
  • 2 tablespoons lemon juice
For the marinade:
Instructions
  1. In a medium size mixing bowl, add all the marinade ingredients and mix with a spoon. Reserve half of this marinade (for the vegetables). Add the chicken pieces to the marinade left in the bowl and toss to mix well. Keep aside for 5-10 minutes.
  2. Add the reserved marinade to another mixing bowl and add the vegetables and toss to coat well with the marinade. Keep aside.
  3. Heat a medium size stainless steel skillet or a cast iron pan. When hot, add about 1 tablespoon of the oil. And then add the chicken pieces. Cook on medium heat for 3 minutes. Then flip each piece and cook for another 2 minutes. Using a slotted spoon, transfer the chicken pieces into a plate.
  4. Next, add some more oil to the pan and add the zucchini slices (you will need to do this in batches). Pan fry for about 2 minutes on one side and 1 more minute on the other side. Transfer to a plate.
  5. Repeat the same process with the mushrooms.
  6. Now add the chicken and the vegetables back to the pan. Cover and cook for 1 minute on low heat to get the chicken pieces all tender and juicy. Turn heat off and add the lemon juice and stir to mix.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/skillet-lemon-garlic-chicken-and-vegetables/