📖 Instructions

1. Prepare the chicken: Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces. Season with salt and pepper to taste. A lil’ paprika never hurts either!
2. Mince the garlic and chop the herbs: Mince 4 cloves of garlic. Chop 1/4 cup of fresh herbs (such as parsley, thyme, rosemary, and oregano). Don't skimp on the herbs; they're what make this dish sing!
3. Zest and juice the lemon: Zest one lemon and juice it. You should get about 2 tablespoons of juice. The zest adds a lovely aromatic touch.
4. Heat the oil: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Make sure the pan is nice and hot before adding the chicken. This helps it brown properly.
5. Cook the chicken: Add the chicken to the skillet and cook for 5-7 minutes, or until it's cooked through and lightly browned. Be careful not to overcrowd the pan; cook in batches if necessary.
6. Add garlic and herbs: Add the minced garlic and chopped herbs to the skillet. Cook for about 1 minute, or until fragrant. Watch the garlic closely so it doesn't burn.
7. Add lemon juice and zest: Pour in the lemon juice and add the lemon zest. Stir well to combine. The lemon juice will deglaze the pan and create a delicious sauce.
8. Simmer: Reduce the heat to low and let the mixture simmer for 2-3 minutes, allowing the flavors to meld together. This step is crucial for developing the overall taste.
9. Serve: Serve the Lemon Garlic Herb Chicken Stir-Fry hot over rice, quinoa, or your favorite grain. Garnish with extra herbs and a lemon wedge, if desired. I sometimes add a dollop of Greek yogurt for extra creaminess, but that's just me being extra!