Description
This Healthy Chicken and Vegetables Skillet is a quick and flavorful one-pan meal featuring tender chicken breasts sautéed with fresh, colorful vegetables and seasoned with aromatic herbs and spices. Perfect for a nutritious weeknight dinner, it combines lean protein and a variety of veggies cooked together in a skillet for a wholesome and satisfying dish.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 cup low-sodium chicken broth
- 1 tablespoon lemon juice
Vegetables
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Skillet: Heat a large skillet over medium-high heat to prepare for cooking the chicken.
- Add Olive Oil: Add one tablespoon of olive oil to the skillet and swirl it around to coat the bottom evenly, ensuring the chicken doesn’t stick.
- Cook Chicken (First Side): Place the two boneless skinless chicken breasts into the skillet and cook for 6-7 minutes without moving them to get a nice golden sear.
- Cook Chicken (Second Side): Flip the chicken breasts over and cook for another 6-7 minutes until they are golden brown and thoroughly cooked.
- Rest the Chicken: Remove the cooked chicken breasts from the skillet and set them aside on a plate to rest, allowing juices to redistribute.
- Sauté Onion: In the same skillet, add the sliced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add Garlic: Add the minced garlic and cook for an additional 1 minute, stirring constantly until fragrant but not browned.
- Cook Zucchini and Bell Pepper: Add the sliced zucchini and red bell pepper to the skillet and sauté for 4-5 minutes, stirring occasionally until they start to soften.
- Add Cherry Tomatoes and Broccoli: Stir in the halved cherry tomatoes and broccoli florets to the skillet, mixing them with the other vegetables.
- Season the Vegetables: Sprinkle dried oregano, paprika, salt, and black pepper over the vegetables and stir gently to combine.
- Add Chicken Broth: Pour the low-sodium chicken broth into the skillet and stir everything together to incorporate the flavors and add moisture.
- Cover and Cook Vegetables: Cover the skillet and cook the vegetables for 4-5 minutes, allowing the broccoli to become tender yet still vibrant.
- Slice Chicken: While vegetables cook, slice the rested chicken breasts into thin strips to prepare for combining.
- Combine Chicken and Vegetables: Add the sliced chicken back into the skillet with the cooked vegetables, stirring gently to mix.
- Add Lemon Juice: Drizzle lemon juice over the chicken and vegetables to bring brightness and acidity to the dish, stirring to distribute evenly.
- Final Heat Through: Let everything cook together for 2-3 minutes to heat through and allow flavors to meld perfectly.
- Serve: Remove the skillet from heat and serve immediately, ensuring each plate has a balanced portion of chicken and vegetables.
Notes
- You can substitute chicken breasts with chicken thighs for juicier meat.
- Feel free to add other vegetables like mushrooms or carrots depending on preference.
- Adjust seasoning to taste, especially salt depending on the sodium content of your chicken broth.
- Use a non-stick skillet to prevent sticking and reduce the need for excessive oil.
- For a spicier kick, add some crushed red pepper flakes with the other seasonings.