Chicken Sauté with Lemon, Cumin, and Parsley

This quick dish is light and bright and can be pulled together with ingredients you likely already have on hand.

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  1 medium lemon
  
  


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  3 Tbs. extra-virgin olive oil
  
  


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  1 large red onion, thinly sliced
  
  


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  1 medium clove garlic, smashed and peeled
  
  


• 
  
  6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1/2-inch-thick strips
  
  


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  3/4 tsp. ground cumin
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1/4 cup chopped fresh flat-leaf parsley
  
  

Finely grate 1 tsp. zest from the lemon and then juice the lemon.

Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 3 to 5 minutes. Add the chicken, lemon zest, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the chicken is just cooked through, 4 to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of the lemon juice. Discard the garlic if you like. Season to taste with salt and pepper.