Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil.

Ingredients

• 1 pound boneless skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 4 clove sgarlic, minced or grated
• 2 teaspoon ssmoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• zest and juice of 1 lemon
• kosher salt and pepper
• 2 red bell peppers, slice d
• 1 zucchini or yellow summer squash, chopped
• 1 cup cherry tomatoes
• 3/4 cup white wine, Such as Pinot Grigio or Sauvignon Blanc
• 4 ounce sfeta cheese, cubed

Instructions

1. Add the remaining 2 tablespoons olive oil and chicken to the pan and sear on both sides until golden, about 5 minutes per side. Add the peppers and zucchini and cook another 5 minutes. Next add the tomatoes, shake the pan and cook for 1 minute. Reduce the heat to medium low and pour in the wine. Simmer the chicken for 10 15 minutes until cooked through.
2. Serve the chicken topped with feta. Drizzle any remaining pan sauce overtop, and top with basil. EAT!