Chicken and Veggie Skillet
A quick and healthy weeknight dinner featuring chicken breasts and colorful vegetables, all cooked in one skillet for maximum flavor and minimal cleanup.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, boneless and skinless Thinner breasts or pounded ones cook more evenly.
- 1 piece bell pepper, sliced Any color; red brings sweetness, green adds a vegetal note.
- 1 piece zucchini, sliced Adds soft, velvety texture when sautéed.
- 1 cup broccoli florets Smaller florets cook evenly.
- 2 tablespoons olive oil Use extra-virgin for finishing if desired.
- 1 teaspoon garlic powder A shortcut to consistent garlic flavor.
- 1 teaspoon onion powder Adds depth and savory flavor.
- to taste salt and pepper Don't be shy; salt enhances flavor.
Instructions
Preparation
- Start by assembling all ingredients to ensure a smooth cooking process.
- Heat a heavy-bottomed skillet over medium heat and add olive oil.
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
Cooking
- Add the seasoned chicken to the skillet, cooking for 5-7 minutes on each side until cooked through.
- Once cooked, remove the chicken from the skillet and set aside, covering it with foil to keep warm.
- Add the sliced bell pepper, zucchini, and broccoli to the skillet, stir-frying for about 5-7 minutes until tender.
- Return the chicken to the skillet, stirring to combine and heat through for 1-2 minutes.
Serving
- Serve the chicken and veggies warm, optionally over rice or quinoa.
Notes
This dish is great for meal prep and can be reheated beautifully for lunch. Substitutions like chicken thighs or different veggies can be made for variety.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 4gSugar: 4g
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