One-Pot Lemon-Garlic Chicken and Vegetable Medley

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant, 30-minute skillet meal with tender chicken and seasonal vegetables in a bright lemon-garlic sauce. This American-inspired Whole30 recipe, ready in about 30 minutes, pairs chicken breast, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken breast
• 1.5 cups zucchini
• 1 cup bell peppers
• 1/2 cup onion
• 4 cloves garlic
• 1 lemon
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs diced chicken breast and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook 5-7 minutes until golden brown, then remove and set aside.
2. Step 2: Add 1/2 cup diced onion and 1 cup diced bell peppers to skillet. Sauté 3 minutes until softened. Add 4 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Return chicken to skillet with 1.5 cups diced zucchini, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped thyme. Simmer 8-10 minutes until vegetables are tender and chicken is cooked through.