Pan-Seared Chicken with Zucchini and Bell Peppers

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Cooked with crisp zucchini and sweet bell peppers in a herb-infused sauce, perfect for a quick weeknight dinner. This American-inspired one-pot recipe (low-carb), ready in about 30 minutes, pairs boneless skinless chicken breasts, avocado oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 4 (6 oz each) boneless skinless chicken breasts
• 2 tbsp avocado oil
• 1 medium, diced into 1/2-inch cubes zucchini
• 1, sliced into thin strips red bell pepper
• 2 cloves, minced garlic
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 4 boneless skinless chicken breasts (6 oz each) dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate.
3. Step 3: Add remaining 1 tbsp avocado oil to the skillet, then add 1 medium zucchini (diced into 1/2-inch cubes), 1 red bell pepper (sliced into thin strips), and 2 minced garlic cloves. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Step 4: Return chicken to skillet, add 1/4 cup chicken broth, 1 tbsp lemon juice, and 1/2 tsp dried oregano. Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.