Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick medallions
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 large red bell pepper, thinly sliced
  • 1 medium zucchini, halved and sliced into half-moons
  • 1/2 yellow onion, sliced into wedges
  • 3 cloves garlic, smashed and minced
  • 1/2 cup low-sodium chicken stock
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tsp cornstarch
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat chicken medallions dry with paper towels. Season liberally with salt and pepper. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 3 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate (it will be slightly underdone).
  2. In the same skillet, add the onion and red bell peppers. Sauté for 3–4 minutes, using the moisture from the vegetables to loosen the browned bits (fond) from the pan. Add the zucchini and minced garlic for the final 60 seconds, stirring constantly to prevent scorching.
  3. In a small bowl, whisk together the chicken stock, lemon juice, dried oregano, and cornstarch. Pour the mixture into the skillet. Bring to a simmer, stirring continuously as the sauce thickens and turns glossy. Return the chicken and any accumulated juices to the pan. Toss to coat and cook for 1-2 minutes until the chicken reaches an internal temperature of 165°F. Garnish with fresh parsley.