Healthy One-Pan Chicken and Vegetables Skillet
A quick and nutritious meal combining tender chicken with vibrant vegetables, all cooked in one pan.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 320 kcal
Chicken and Vegetables
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 cup bell peppers, sliced (any color)
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian herbs (optional)
- 1 unit Juice of 1 lemon
Wash your hands and ensure your workspace is clean. Cut the chicken into bite-sized pieces.
Chop the broccoli, bell peppers, zucchini, and halve the cherry tomatoes.
In a bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Sprinkle over the chicken and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through.
Add the broccoli, bell peppers, zucchini, and cherry tomatoes to the skillet. Cook for an additional 5-7 minutes until vegetables are tender but still crisp.
Sprinkle dried Italian herbs if using, and squeeze lemon juice over the skillet before serving.
Calories: 320kcalProtein: 30gSodium: 600mg
Keyword chicken, healthy, skillet, vegetables