Healthy Chicken and Vegetables Skillet
This Healthy Chicken and Vegetables Skillet is a quick, nutritious, and flavorful meal perfect for busy weeknights. Packed with lean protein and colorful vegetables, it’s a one-pan dish that’s both satisfying and easy to clean up.
Equipment
- 1 large skillet
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 each bell pepper, chopped Any color
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken pieces, seasoning with salt, pepper, and dried oregano. Cook for about 5-7 minutes until the chicken is browned and cooked through.
- Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
- Stir in the chopped bell pepper, sliced zucchini, and broccoli florets. Cook for 5-7 minutes until the vegetables are tender but still crisp.
- Add the cherry tomatoes and dried basil, cooking for an additional 2-3 minutes until the tomatoes are slightly softened.
- Taste and adjust seasoning, if necessary. Remove from heat and garnish with fresh parsley, if desired.
- Serve hot and enjoy your healthy meal!
Notes
Feel free to swap in your favorite vegetables based on what you have on hand.
For added flavor, consider marinating the chicken in olive oil, lemon juice, and herbs for an hour before cooking.
This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat in the skillet or microwave before serving.