# Components:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approximately 600 grams)
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Produce
04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 small zucchini, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 1 cup cherry tomatoes, halved
09 - 2 cloves garlic, minced
10 - 1 lemon, cut into wedges
→ Herbs and Spices
11 - 2 tablespoons fresh parsley, chopped
12 - Salt, to taste
13 - Black pepper, to taste
# Directions:
01 - Pat the chicken breasts thoroughly dry with paper towels. Evenly coat them with Cajun seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tenting loosely with foil.
03 - In the same skillet, add the sliced red and yellow bell peppers, zucchini, and red onion. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
04 - Add the halved cherry tomatoes and minced garlic to the skillet. Continue to sauté for an additional 2 minutes, stirring frequently, until the garlic is fragrant and the tomatoes begin to soften.
05 - Slice the seared chicken breasts into bite-sized pieces and return them to the skillet with the vegetables. Toss all ingredients together to combine and ensure everything is heated through. Season generously with salt and black pepper to your preference.
06 - Sprinkle the dish with freshly chopped parsley. Serve immediately with lemon wedges on the side.
