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As the warm sun ushers in the vibrant colors of summer, there’s no better way to celebrate the season than with a dish that embodies freshness and simplicity. The Fresh Summer Chicken Skillet is a delightful culinary creation that captures the essence of summer through its colorful blend of seasonal vegetables, lean protein, and aromatic herbs. This dish is not only visually appealing but also a breeze to prepare, making it an ideal choice for weeknight dinners or leisurely weekend meals.

Fresh Summer Chicken Skillet

Bring the essence of summer to your dinner table with this Fresh Summer Chicken Skillet recipe. This vibrant dish combines boneless, skinless chicken breasts with a colorful mix of seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, all sautéed in olive oil and aromatic herbs. Easy to make and packed with flavor and nutrition, this recipe is perfect for weeknight meals or leisurely weekend gatherings. Enjoy a nutritious and satisfying meal that celebrates fresh ingredients from your local market!
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 medium red bell pepper, diced

1 yellow zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup fresh spinach

2 cloves garlic, minced

Juice of 1 lemon

Zest of 1 lemon

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

Optional: Crumbled feta cheese for topping

Instructions
 

Prepare the Chicken: Season the chicken breasts on both sides with salt, pepper, smoked paprika, and garlic powder. Let them sit for about 10 minutes to absorb the flavors.

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the diced red bell pepper and sliced yellow zucchini. Sauté for about 3-4 minutes, or until they begin to soften. Add the halved cherry tomatoes and minced garlic, and cook for an additional 2 minutes until fragrant.

        Add Spinach and Seasoning: Lower the heat to medium, and stir in the fresh spinach, lemon juice, and lemon zest. Cook until the spinach wilts, about 1-2 minutes.

          Combine and Finish: Return the chicken to the skillet, nestling it among the sautéed vegetables. Cook for another minute to warm the chicken through. Sprinkle with fresh basil and parsley to add a burst of flavor.

            Serve: If desired, sprinkle crumbled feta cheese over the top for an extra layer of flavor. Serve hot, straight from the skillet, and enjoy this vibrant dish of summer.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4