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chicken and vegetable
Faiza Shabir

Chicken and Vegetables Skillet Recipe

This One Pot Chicken and Vegetables Skillet is healthy, low carb, and packed with fresh flavor. Juicy chicken cooks alongside colorful vegetables in one simple pan. It’s quick, nutritious, and perfect for busy weeknights or meal prep. Minimal cleanup and maximum taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts cut into strips
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1/2 cup cherry tomatoes halved
  • 1/2 tsp paprika
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley optional garnish

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken with paprika, Italian seasoning, salt, and pepper.
  3. Cook chicken 5–6 minutes until browned and cooked through, then remove from pan.
  4. Add garlic to skillet and sauté 30 seconds.
  5. Add zucchini, bell pepper, and broccoli and cook 4–5 minutes until tender-crisp.
  6. Stir in cherry tomatoes and cook 1–2 minutes.
  7. Return chicken to skillet and drizzle with lemon juice.
  8. Toss everything together and cook 2 minutes more.
  9. Garnish with parsley and serve warm.

Notes

  • Cut chicken evenly for consistent cooking.
  • Do not overcook vegetables to keep them crisp.
  • Add chili flakes for a spicy kick.
  • Store leftovers refrigerated up to 3 days and reheat gently.

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