Description
A delicious and easy one-pan meal featuring chicken and a variety of colorful vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add onion and garlic, sautéing until fragrant.
- Stir in bell peppers, zucchini, and cherry tomatoes.
- Season with paprika, Italian seasoning, salt, and pepper.
- Cook for an additional 5-7 minutes, until vegetables are tender.
- Serve hot and enjoy your meal!
Notes
- Feel free to substitute any vegetables you have on hand.
- This dish can be served over rice or quinoa for a heartier meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Loaded Chicken and Veggie Skillet, one-pan meal, quick dinner, healthy recipe