Ingredients

• 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons low-sodium chicken broth
• 1 tablespoon fresh lemon juice

Instructions

1. Pat the chicken pieces dry with paper towels and season with Italian seasoning, smoked paprika, salt, and black pepper.
2. Preheat a large skillet or outdoor griddle over medium-high heat. On a Blackstone, create a hot zone for the chicken and a medium-high zone for the vegetables.
3. Add about half of the olive oil to the hot cooking surface and spread the chicken into a single layer.
4. Cook the chicken for 3 to 4 minutes without moving it, allowing the pieces to develop a golden-brown sear.
5. Turn the chicken and continue cooking for another 3 to 4 minutes, until nearly cooked through.
6. Move the chicken to a cooler section of the griddle or transfer it temporarily to a clean plate if using a skillet.
7. Add the remaining olive oil to the cooking surface, then add the onion and bell peppers. Cook for 2 to 3 minutes, stirring occasionally.
8. Add the zucchini and continue cooking for another 2 to 3 minutes, until the vegetables are lightly charred but still tender-crisp.
9. Add the minced garlic and cook for about 30 seconds, stirring constantly.
10. Return or move the chicken into the vegetables and add the chicken broth. Toss everything together and cook for another 1 to 2 minutes, until the chicken reaches an internal temperature of 165°F.
11. Drizzle with fresh lemon juice, toss once more, and remove from the heat.
12. Serve immediately while the vegetables are still tender-crisp.

Notes & Tips

• A large outdoor griddle works especially well for this recipe because the chicken and vegetables can cook in separate temperature zones before being combined.
• Pat the chicken dry and avoid overcrowding the cooking surface so the pieces develop a good sear instead of steaming.
• Cook the bell peppers and onion slightly before adding the zucchini because zucchini cooks quickly and can become soft if added too early.
• On a Blackstone, use the hotter zone to sear the chicken and a slightly cooler zone for the vegetables, then bring everything together for the final few minutes.
• Keep the vegetables tender-crisp with a little char for the best texture and flavor.
• For extra heat, add crushed red pepper flakes or a pinch of cayenne.
• This recipe works well for meal prep and reheats easily for lunch the next day.