Description
These quick and easy skillet dinners are perfect for busy families needing delicious, one-pan meals that come together in no time. With minimal prep and cleanup, these recipes are ideal for weeknights. Try this savory Chicken and Vegetable Skillet as a wholesome, satisfying meal everyone will love.
Ingredients
Scale
For the Chicken and Vegetable Skillet:
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup (150g) diced zucchini
1 cup (150g) diced bell peppers (any color)
1/2 cup (75g) cherry tomatoes, halved
1/2 cup (60g) shredded carrots
1/4 cup (60ml) chicken broth
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with garlic powder, paprika, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken and set aside. - Sauté the Vegetables:
In the same skillet, add the zucchini, bell peppers, cherry tomatoes, and shredded carrots. Sauté for 3-4 minutes, or until the vegetables are tender but still crisp. - Combine and Finish:
Return the chicken to the skillet and pour in the chicken broth and lemon juice. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld together. - Garnish and Serve:
Sprinkle with fresh parsley if desired. Serve warm with rice, pasta, or crusty bread on the side.
Notes
- Substitute chicken with shrimp, tofu, or beef for variety.
- Add your family’s favorite vegetables, such as broccoli or green beans.
- For a creamier version, stir in 2 tbsp of heavy cream before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 300mg
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg