Healthy Chicken & Veggie Skillet – Quick & Tasty!
A quick, nutritious, and flavorful one-pan meal, this Healthy Chicken and Vegetables Skillet is perfect for busy weeknights. Packed with lean protein and colorful veggies, it’s a wholesome dish the whole family will love!
Cooking has always been my therapy, and this recipe is one of my go-to meals when I need something both comforting and nutritious.
I first tried a version of this dish at a small bistro while traveling, and I was amazed at how something so simple could taste so amazing.
After a few tweaks to make it healthier and even easier, this version became a staple in my kitchen.
Why You’ll Love This
- One-Pan Wonder – Easy cleanup with everything cooked in a single skillet.
- Healthy and Nutritious – Packed with lean protein, fiber, and vitamins.
- Quick and Easy – Ready in under 30 minutes for busy weeknights.
- Versatile – Customize with your favorite vegetables and seasonings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Cuisine: Healthy, American
- Servings: 4
- Estimated Cost: $10-$15
Equipment
- Large skillet or pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 2 boneless, skinless chicken breasts (cubed)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 zucchini (sliced)
- 1 bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup carrots (sliced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Step-by-Step Instructions
- Prepare the Ingredients – Cut the chicken into bite-sized cubes and slice all the vegetables.
- Season the Chicken – In a bowl, toss the chicken with garlic powder, onion powder, paprika, salt, and black pepper.
- Cook the Chicken – Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
- Sauté the Vegetables – In the same skillet, add a bit more oil if needed, then toss in the zucchini, bell pepper, carrots, and cherry tomatoes. Sauté for about 4-5 minutes until they start to soften.
- Add Seasoning and Broth – Stir in oregano, basil, and red pepper flakes. Pour in the chicken broth and let it simmer for 2-3 minutes.
- Combine Everything – Return the cooked chicken to the skillet, toss everything together, and let it heat through for another 2 minutes.
- Finish and Serve – Sprinkle with Parmesan cheese if desired, garnish with fresh parsley, and serve hot!
Nutrition Facts (Per Serving)
- Calories: 280
- Protein: 35g
- Carbohydrates: 12g
- Fat: 9g
- Fiber: 3g
- Sugar: 5g
- Sodium: 380mg
Tips for Success
- Use Fresh Ingredients – Fresh vegetables will give the best flavor and texture.
- Don’t Overcrowd the Pan – Cook in batches if necessary to ensure even cooking.
- Adjust Seasoning to Taste – Feel free to experiment with different herbs and spices.
- Add a Protein Boost – Mix in some cooked quinoa or brown rice for an extra hearty meal.
Common Questions
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add more flavor and stay juicier.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
3. Can I make this dish ahead of time?
Yes! You can prep the ingredients ahead and cook them when ready to eat.
4. Can I freeze this dish?
It’s best eaten fresh, but you can freeze it without the tomatoes for up to 2 months.
Healthy Chicken & Veggie Skillet – Quick & Tasty!
A quick, nutritious, and flavorful one-pan meal, this Healthy Chicken and Vegetables Skillet is perfect for busy weeknights. Packed with lean protein and colorful veggies, it’s a wholesome dish the whole family will love!
Servings 4
Calories 280kcal
Cost $10-$15
Equipment
- Large skillet or pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 2 boneless skinless chicken breasts (cubed)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 zucchini sliced
- 1 bell pepper sliced
- 1 cup cherry tomatoes halved
- ½ cup carrots sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- ½ cup low-sodium chicken broth
- ¼ cup grated Parmesan cheese optional
- Fresh parsley for garnish
Instructions
- Prepare the Ingredients – Cut the chicken into bite-sized cubes and slice all the vegetables.
- Season the Chicken – In a bowl, toss the chicken with garlic powder, onion powder, paprika, salt, and black pepper.
- Cook the Chicken – Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
- Sauté the Vegetables – In the same skillet, add a bit more oil if needed, then toss in the zucchini, bell pepper, carrots, and cherry tomatoes. Sauté for about 4-5 minutes until they start to soften.
- Add Seasoning and Broth – Stir in oregano, basil, and red pepper flakes. Pour in the chicken broth and let it simmer for 2-3 minutes.
- Combine Everything – Return the cooked chicken to the skillet, toss everything together, and let it heat through for another 2 minutes.
- Finish and Serve – Sprinkle with Parmesan cheese if desired, garnish with fresh parsley, and serve hot!
Notes
- Use Fresh Ingredients – Fresh vegetables will give the best flavor and texture.
- Don’t Overcrowd the Pan – Cook in batches if necessary to ensure even cooking.
- Adjust Seasoning to Taste – Feel free to experiment with different herbs and spices.
- Add a Protein Boost – Mix in some cooked quinoa or brown rice for an extra hearty meal.
Enjoy your Healthy Chicken and Vegetables Skillet!
Hope you love it as much as I do. Happy cooking!
