Chicken cooked with a frozen mixed-vegetable blend (zucchini, squash, broccoli, cauliflower, carrots, peppers, or green beans), finished with lemon juice, zest, and dried herbs.
Cut the chicken into bite-size pieces. Cook it in a very large skillet or wok with about half the olive oil until browned and cooked through, about 6-8 minutes. Remove and set aside.
Add the frozen mixed vegetables to the skillet.
Cook uncovered over high heat for 8-10 minutes, stirring occasionally, so the excess water evaporates. Avoid crowding into a deep pot.
Add the garlic, oregano, dried parsley, and black pepper. Cook for 30-60 seconds, stirring constantly.
Return the chicken to the skillet.
Add the lemon juice and lemon zest. Toss for 1-2 minutes over high heat.
Adjust seasoning with salt and serve.
Nutrition
Partial. 0 of 10 ingredients have a resolved food record, so these numbers are a floor, not a total.