Description
Looking for a quick, hearty dinner for the whole family? This 30-minute one-pan chicken and veggie skillet is a perfect go-to recipe! It’s flavorful, nutritious, and easy to whip up on busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with garlic powder, smoked paprika, salt, and pepper.
- Sear the chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add bell peppers, zucchini, and tomatoes. Sauté for 5-7 minutes until tender.
- Return the chicken to the skillet, sprinkle cheese on top if using, and cover for 2 minutes until the cheese melts.
- Garnish with fresh parsley and serve hot.
Notes
- Swap chicken for tofu or shrimp for a different protein.
- Serve with rice or pasta for a more filling meal.
- Use any veggies you have on hand to keep things simple.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg