This light and flavorful dish combines tender white meat with fresh, colorful vegetables, creating a meal that’s both healthy and satisfying. Perfect for lunch or dinner!

Ingredients (Serves 2):

• Chicken breast or turkey breast — 300 g
• Zucchini — 1 medium, sliced into thin rounds
• Bell peppers (red and yellow) — 2, sliced into strips
• Cherry tomatoes — 1 cup, halved
• Garlic — 2 cloves, minced
• Olive oil — 2 tbsp
• Lemon juice — 1 tbsp
• Fresh parsley — a handful, chopped
• Salt and freshly ground black pepper — to taste
• Paprika — 1/2 tsp
• Optional: a pinch of chili flakes for spice

Instructions:

1. Prepare the meat:
   Slice the chicken or turkey breast into thin strips. Season with salt, black pepper, paprika, and a touch of lemon juice.

2. Cook the meat:
   Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the meat strips and cook for 4–5 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside.

3. Sauté the vegetables:
   In the same skillet, add the remaining olive oil. Toss in the zucchini, bell peppers, and garlic. Sauté for 5 minutes until the vegetables are tender but still crisp.

4. Add the tomatoes:
   Add the cherry tomatoes to the skillet and cook for another 2 minutes, allowing them to soften slightly.

5. Combine the ingredients:
   Return the cooked meat to the skillet with the vegetables. Mix everything together and cook for an additional 2 minutes to let the flavors blend.

6. Garnish and serve:
   Sprinkle fresh parsley over the dish and serve hot. Enjoy on its own or with a side of quinoa, brown rice, or a slice of crusty bread.

Tips:

• For a dairy-free creamy twist, add a spoonful of coconut cream at the end of cooking.
• Swap chicken or turkey for tofu or shrimp for variety.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Enjoy your White Meat and Veggie Delight—simple, healthy, and packed with flavor!