Description
This Chicken and Vegetables Skillet Recipe is a delicious and healthy one-pan meal that is perfect for a quick weeknight dinner. Tender chicken pieces are sautéed with colorful bell peppers, zucchini, onion, and cherry tomatoes, then flavored with Italian seasoning and lemon juice for a burst of flavor. Easy to make and versatile, this dish is gluten-free and dairy-free, making it suitable for various dietary preferences.
Ingredients
Scale
Chicken:
- 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
Vegetables:
- 2 tablespoons olive oil
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced into half-moons)
- 1 small red onion (sliced)
- 1 cup cherry tomatoes (halved)
- 3 cloves garlic (minced)
Seasonings and Garnish:
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet. Season chicken with salt, pepper, paprika, and Italian seasoning. Cook for 6–8 minutes until golden and cooked through. Set aside.
- Sauté Vegetables: Add remaining olive oil to the skillet. Sauté garlic, then add bell peppers, zucchini, onion, and cherry tomatoes. Cook for 5–6 minutes until tender.
- Combine and Serve: Return chicken to the skillet. Add lemon juice, toss everything together. Garnish with parsley. Serve hot.
Notes
- This dish pairs well with rice, pasta, or quinoa.
- Feel free to swap in other seasonal vegetables like broccoli or asparagus.
- For a spicy twist, add red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 5g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
