Pan-Seared Chicken with Zucchini and Bell Peppers
Tender chicken breasts cooked with crisp zucchini and sweet bell peppers in a herb-infused sauce, perfect for a quick weeknight dinner. This american-inspired one pot (low-carb) ready in about 30 minutes pairs avocado oil, sliced into thin strips red bell pepper, minced garlic 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Zucchini and Bell Peppers take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Zucchini and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Zucchini and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Zucchini and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Chicken with Zucchini and Bell Peppers low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
