Joojeh Torsh (جوجه ترش) — Zesty Turmeric & Lemon Chicken Skillet

• 600 gChicken breast fillets, boneless and skinless (Cut into 2.5 cm strips for quick, even cooking)
• 45 mlExtra virgin olive oil (Divided)
• 2 tspLemon zest (Finely grated, from 1 large lemon)
• 60 mlFresh lemon juice (From 1–2 lemons, divided)
• 2 tspTurmeric powder (For color and earthy warmth)
• 1.25 tspSea salt (Fine salt; adjust to taste)
• 1 tspFreshly ground black pepper (Adjust to taste)
• 200 gYellow onion (Thinly sliced (about 1 medium))
• 12 gGarlic (Minced (about 4 cloves))
• 150 gRed bell pepper (Sliced into 1 cm strips)
• 200 gMixed bell peppers (Any colors, sliced into 1 cm strips)
• 250 gBroccoli florets (Cut into bite-size florets, stems thinly sliced)
• 60 mlWater (To steam-finish the broccoli and keep the skillet saucy)

Instructions

1. 1

   Marinate the chicken: In a bowl, toss chicken strips with 30 ml olive oil, lemon zest, 45 ml lemon juice, turmeric, sea salt, and black pepper. Mix until evenly coated and vividly yellow. Let stand 15 minutes at room temperature (or refrigerate up to 12 hours; bring to room temp 15 minutes before cooking).

2. 2

   Sear the chicken: Heat a large skillet (30 cm) over medium-high heat for 2 minutes. Add the marinated chicken in a single layer and cook 3–4 minutes without moving to build color. Flip and cook 2–3 minutes more, until lightly browned and about 70% cooked through. Transfer to a plate.

3. 3

   Build the base: Reduce heat to medium. Add remaining 15 ml olive oil, then add sliced onion. Cook 5–6 minutes, stirring often, until softened and lightly golden at the edges. Add minced garlic and cook 30–45 seconds, just until fragrant; do not let it brown.

4. 4

   Sauté peppers: Add the red bell pepper and mixed bell peppers. Cook 4–5 minutes over medium heat, stirring, until glossy and tender-crisp. Scrape up any browned bits from the pan as the vegetables release moisture; this adds depth to the lemon-turmeric coating.

5. 5

   Steam-finish broccoli and chicken: Add broccoli and 60 ml water. Cover and cook 3 minutes, then uncover and stir. Return chicken and any juices to the skillet and cook 2–4 minutes, stirring, until chicken reaches 74°C internal temperature and broccoli is bright green and crisp-tender.

6. 6

   Brighten and serve: Turn off heat and drizzle in the remaining 15 ml lemon juice. Taste and adjust with up to 0.25 tsp extra salt or 0.25 tsp extra pepper if needed. Rest 2 minutes so the juices settle, then serve hot directly from the skillet.