Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 2 medium zucchini, trimmed and diced (approx. 2 cups/400g)
  • 1 red bell pepper, seeded and diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) fresh lemon juice (from about 1-2 lemons)
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh mint
  • 1 tsp Dijon mustard
  • 1/2 tsp honey or maple syrup (optional, to balance the acidity)
  • Pinch of salt
  • Pinch of freshly ground black pepper

Instructions:

  1. Season the chicken cubes with salt, pepper, and red pepper flakes (if using).
  2. Heat olive oil in the skillet over medium-high heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  3. Add the seasoned chicken to the skillet and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes.
  4. Stir in the diced zucchini and cook until tender-crisp, about 3-5 minutes. Avoid overcrowding the pan to ensure even cooking.
  5. In a small bowl, whisk together all dressing ingredients until emulsified.
  6. Pour the lemon-herb dressing over the chicken and zucchini mixture. Toss to coat evenly. Serve immediately. Garnish with extra fresh herbs, if desired.