Ingredients
Scale
- 2 lbs chicken thighs
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 2 cups bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes
- 1/2 cup vegetable broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, garlic, and rosemary. Add chicken thighs and marinate for at least 30 minutes.
- Preheat the Skillet: Heat a non-stick skillet over medium-high heat and sear marinated chicken thighs until golden brown (5-7 minutes per side).
- Cook the Vegetables: After removing chicken, sauté bell peppers and zucchini in the same skillet until tender (5-6 minutes). Add cherry tomatoes until softened.
- Make the Sauce: In a small saucepan, combine vegetable broth, balsamic vinegar, and honey. Simmer for about 5 minutes until slightly thickened.
- Combine Everything: Return chicken to the skillet with vegetables and pour sauce over. Simmer for an additional 5 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg