This Lemon-Herb Chicken and Vegetable Stir-Fry is a delightful dish that's both healthy and packed with flavor. It's a simple, quick, and tasty way to get a nutritious meal on the table, and it's so versatile you can easily adapt it to your liking and what you've got in the fridge. One afternoon, staring blankly into my crisper drawer, I thought, 'Stir-fry it is!' Honestly, it was the best decision ever!
The bright, zesty lemon-herb marinade brings out the best in the chicken, while the colorful vegetables add a satisfying crunch and a boost of vitamins. Plus, the whole dish comes together in under 30 minutes, making it perfect for busy weeknights. What does this means for you? More free time!
I've made this recipe countless times, and it's always a hit! My family just loves it! One of my friends tried this stir-fry recipe and mentioned her kids devoured the whole thing, and she has never been happier. Get ready to experience a burst of flavor in every bite!
Required Equipments
- Large Skillet or Wok
- Cutting Board
- Chef's Knife
- Mixing Bowls
- Tongs or Spatula
Lemon Herb Chicken and Vegetable Stir Fry: Frequently Asked Questions
Lemon Herb Chicken and Vegetable Stir Fry
A vibrant and flavorful Lemon-Herb Chicken and Vegetable Stir-Fry, perfect for a quick, healthy, and delicious weeknight meal. The zesty marinade infuses the chicken with bright flavors, while the colorful vegetables add a satisfying crunch.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper. This creates the vibrant marinade.
- Place the cubed chicken in a ziplock bag or bowl. Pour the lemon-herb marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. Longer marinating times will infuse even more flavor.
- While the chicken marinates, prepare the vegetables. Wash and chop the bell peppers, onion, and carrots into bite-sized pieces. Set aside.
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of olive oil to the pan. Once the pan is hot, remove the chicken from the marinade (discard the marinade) and add it to the skillet in a single layer. Sear the chicken for 2-3 minutes on each side, until lightly browned.
- Add the chopped vegetables to the skillet with the chicken. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp and the chicken is cooked through. If the pan seems dry, add a splash of chicken broth or water.
- If desired, add a splash of soy sauce or tamari for extra flavor. Stir well to combine.
- Garnish with fresh parsley and lemon wedges. Serve hot over rice, quinoa, or your favorite grain.
📝 Notes
- For extra flavor, add a splash of soy sauce or tamari at the end.
- Serve over rice, quinoa, or your favorite grain.
🍎 Nutrition
Calories: 350 kcal
Protein: 35 g
Fat: 15 g
Carbohydrates: 20 g
Fiber: 5 g
Calcium: 60 mg
