Ingredients

• 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil, divided
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced (about 2 teaspoons jarred minced garlic)
• 1 1/2 teaspoons House AP Seasoning
• No House AP on hand? Substitute 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder.
• 1/2 teaspoon smoked paprika
• 2 tablespoons low-sodium chicken broth
• 1 tablespoon fresh lemon juice (about 1/2 medium lemon)

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, aim for roughly 400–425°F on the chicken side and 350–375°F on the vegetable side.
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 so the bottom develops a golden-brown crust. This browning is the sear and adds flavor.
5. Turn the chicken and continue cooking for another 3 to 4 minutes, until nearly cooked through.
6. Cook another 1 to 2 minutes, until the chicken reaches 165°F internally. Cut into one of the largest pieces if you're unsure—it should be opaque throughout with no translucent center—but use a thermometer as the final check whenever possible.
7. Move the chicken to a cooler section of the griddle or transfer it temporarily to a clean plate if using a skillet.
8. Add the remaining olive oil to the cooking surface, then add the onion and bell peppers. Cook for 2 to 3 minutes, stirring occasionally.
9. Add the zucchini and continue cooking for another 2 to 3 minutes, until the vegetables are lightly charred but still tender-crisp.
10. Add the minced garlic and cook for about 30 seconds, stirring constantly.
11. 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.
12. Drizzle with fresh lemon juice, toss once more, and remove from the heat.
13. Serve immediately while the vegetables are still tender-crisp.