Description
A quick and healthy chicken and vegetables skillet made with tender chicken breast and colorful vegetables sautéed together in a single pan. This simple dish is flavorful, nutritious, and perfect for a fast weeknight meal.
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 cup broccoli florets
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
Instructions
- Cut the chicken breasts into bite-size pieces and season with paprika, Italian seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the chopped onion and minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add the broccoli, zucchini, bell pepper, and carrots to the skillet.
- Cook the vegetables with the chicken for 5–7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Taste and adjust seasoning if needed, then remove from heat and serve warm.
Notes
- You can substitute vegetables with what you have on hand such as green beans, mushrooms, or cauliflower.
- For extra flavor, add a squeeze of lemon juice or sprinkle fresh herbs before serving.
- Serve over rice, quinoa, or cauliflower rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 85 mg
