Lemon-Turmeric Chicken Fillet Skillet with Vegetables
"A vibrant, anti-inflammatory powerhouse that brings a burst of citrusy sunshine and rainbow vegetables to your weeknight dinner table."
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and lightly golden.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the chicken fillets and cook, turning occasionally, until lightly golden on all sides and nearly cooked through.
Add the red bell pepper and mixed peppers. Sauté for 2–3 minutes until they begin to soften.
Season with turmeric, salt, black pepper, and soy sauce, stirring well so the chicken and vegetables are evenly coated.
Add the broccoli, mushrooms, and carrots. Cover the skillet and cook for about 5 minutes, allowing the vegetables to steam until tender yet vibrant.
Uncover the pan, pour in the lemon juice, and cook for 2 more minutes to brighten and balance the flavors.
Transfer to a serving dish and garnish with fresh parsley before serving.