04/17/2026
Last night I caramelized lemons + a handful of veggies for a simple stovetop chicken dinner. It hit the spot. Here’s how I made it.
1 // I marinated 4 boneless, skinless chicken thighs in a large deep dish with 1 Tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, ½ tsp sea salt and ¼ tsp black pepper. I placed it in the fridge, covered, for 30 minutes then added it to a clean, large skillet with 1 cup chicken broth. I covered the skillet + cooked the chicken for 12-15 minutes over medium-low heat or until no longer pink.
2 // Meanwhile, I sauteed 1 thinly sliced red onion, 1 thinly sliced yellow onion + 1 Tbsp minced fresh ginger in a large skillet with 1 tsp sea salt + 1 Tbsp olive oil for 15 minutes, stirring often, over medium heat until the onions were translucent + slightly caramelized. I transferred the onions to a large serving platter and set aside.
3 // Using the same skillet, I sauteed 2 large thinly sliced zucchini with 2 thinly sliced large bell peppers + 1 tsp sea salt in 1 Tbsp olive oil over medium heat for 20 minutes or until very tender. I removed the veggies from the heat + added them to the large serving platter with the onions. I placed the cooked chicken on top + discarded any remaining chicken broth.
4 // Lastly, I caramelized a large lemon with a drizzle of olive oil + a pinch of sea salt in a medium skillet by slicing the lemon in half and pressing the cut-side down onto the hot skillet for 2 minutes or until the lemon halves were golden brown + caramelized. I drizzled the warm, oozy lemon juice over the sauteed onions, peppers, zucchini + chicken and served it warm.
✨This was phenomenal. Enjoy! ✨
