Skillet Lemon Pepper Chicken and Garden Veggies

Skillet lemon pepper chicken with all the garden veggies! Herb and pepper seasoned chicken with blistered veggies, all cooked together in a skillet with a white wine pan sauce. A delicious skillet chicken dinner that's ready in thirty minutes or less!

Ingredients

• 1 pound boneless skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced or grated
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• zest and juice of 1 lemon
• kosher salt and pepper
• kosher salt and pepper
• 2 red bell peppers, sliced
• 1 zucchini or yellow summer squash, chopped
• 1 cup cherry tomatoes
• 3/4 cup white wine, Such as Pinot Grigio or Sauvignon Blanc
• 4 ounces feta cheese, cubed

Instructions

1. 1

   1. Toss the chicken with 2 tablespoons olive oil, garlic, paprika, onion powder, cayenne, parsley, basil, lemon juice, and lemon zest. Season generously with salt and pepper. 2.  Add the remaining 2 tablespoons olive oil and chicken to the pan and sear on both sides until golden, about 5 minutes per side. Add the peppers and zucchini and cook another 5 minutes. Next add the tomatoes, shake the pan and cook for 1 minute. Reduce the heat to medium low and pour in the wine. Simmer the chicken for 10-15 minutes until cooked through. 4. Serve the chicken topped with feta. Drizzle any remaining pan sauce overtop, and top with basil. EAT!