Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 2 cups broccoli florets, bite-sized
  • 1 cup carrots, thinly sliced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken strips completely dry with paper towels. In a small bowl, toss the chicken with smoked paprika, garlic powder, salt, and pepper.
  2. Heat avocado oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer and cook for 3-4 minutes per side until mahogany-colored. Remove chicken to a plate and set aside.
  4. In the same skillet, add the carrots and broccoli. Sauté for 4-5 minutes until edges are slightly charred.
  5. Stir in the diced red bell pepper and minced garlic, cooking for 60 seconds until fragrant.
  6. Pour in the chicken bone broth and lemon juice, scraping the browned bits (fond) from the bottom of the pan with a wooden spoon.
  7. Stir in the dried oregano. Return the chicken and any accumulated juices to the skillet.
  8. Simmer for 2-3 minutes until the sauce thickens slightly and the chicken is cooked through. Garnish with fresh parsley.