Prepare the Veggies: While the chicken is cooking, slice the zucchini, chop the bell pepper, and dice the onion. Set the vegetables aside.
Sauté the Vegetables: In the same pan, add a bit more olive oil if needed. Sauté the garlic and onions for 2-3 minutes until fragrant. Then, add the bell pepper and zucchini to the pan and cook for an additional 5-6 minutes until the vegetables are tender but still crisp. Season with salt and pepper.
Add the Tomatoes: Once the veggies are nearly done, add the halved cherry tomatoes and cook for another 2 minutes, allowing the tomatoes to soften slightly.
Combine and Serve: Once the chicken is cooked, slice it into thin strips. Arrange the sautéed vegetables on a plate and top with the sliced chicken. Drizzle with fresh lemon juice and garnish with chopped fresh parsley.
Serve and Enjoy: Your healthy and flavorful dish is now ready to be enjoyed! This meal is perfect as a light lunch or dinner option and is both filling and nutritious.
Tips for Serving and Storing:
Serving: This dish pairs beautifully with a side of quinoa, brown rice, or a fresh green salad to add extra fiber and nutrients. You can also top it with a small amount of low-fat feta cheese or a dollop of Greek yogurt for added creaminess without adding too many calories.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the dish seems dry.
Variants:
Vegetarian Version: Swap the chicken for chickpeas or tofu to make the dish vegetarian. The chickpeas will provide a good source of protein and fiber, while tofu can absorb the delicious flavors of the garlic and spices.
Low-Carb Option: For an even lower-carb version, skip the bell pepper and zucchini, and opt for a cauliflower rice side dish. This will give you the same satisfying, nutritious meal without the added carbs.
Spicy Variation: Add some chili flakes or a chopped jalapeño to the sautéed vegetables if you prefer a spicy kick. The heat will pair well with the sweetness of the tomatoes and the savory flavor of the chicken.
Mediterranean Twist: Add Kalamata olives, cucumber, and a sprinkle of feta cheese for a Mediterranean-inspired version of this recipe. You can also replace the oregano with fresh basil or thyme for a new flavor profile.
FAQ:
1. Can I use a different type of meat? Yes, you can substitute chicken with lean cuts of turkey or even fish, such as salmon or tilapia. These options will provide healthy fats and protein, making the dish just as satisfying.
2. Is this recipe suitable for meal prepping? Absolutely! This recipe is great for meal prep. Simply cook the chicken and vegetables in advance, portion them out into containers, and store them in the refrigerator for a quick and easy lunch or dinner throughout the week.
3. Can I make this recipe without olive oil? Yes, you can substitute olive oil with cooking spray or even a small amount of broth for sautéing the vegetables to reduce fat content. The recipe will still be delicious, but the olive oil adds extra flavor and healthy fats.
4. What can I use instead of paprika? If you don’t have paprika on hand, you can use ground cumin or smoked paprika for a different flavor. Both will add depth and smokiness to the dish.
5. Can I add more vegetables to this recipe? Yes! This recipe is very versatile, so feel free to add any other vegetables you like. Some great options include mushrooms, spinach, eggplant, or asparagus. Just adjust the cooking time depending on the vegetables you choose.
This grandmother’s healthy recipe offers a tasty and nutritious meal option that helps you stay on track with your weight loss goals. By combining lean chicken, fresh vegetables, and a burst of flavor from the garlic and lemon, it provides a satisfying meal without the extra calories. Whether you’re looking for a light dinner or a wholesome lunch, this recipe is sure to become a staple in your healthy eating routine.
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