Sizzling Chicken & Veggie Skillet

$- 2 boneless, skinless chicken breasts, diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium zucchini, chopped - 1 cup cherry tomatoes, halved - 1 medium onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish When measuring ingredients, I always use a scale or measuring cups for accuracy. For the chicken, ensure each breast is about 6 ounces. This size cooks evenly. Slice the peppers and zucchini thinly, around 1/4 inch thick. This helps them cook at the same rate. For the garlic, two cloves should give just the right punch. You can add more veggies if you like. Spinach, mushrooms, or even broccoli work well. If you want a kick, add crushed red pepper flakes. You can also use lemon juice for a fresh touch. If you prefer, swap olive oil for avocado oil for a different flavor. {{ingredient_image_1}} Start by gathering your ingredients. You need: - 2 boneless, skinless chicken breasts, diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium zucchini, chopped - 1 cup cherry tomatoes, halved - 1 medium onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish Make sure your chicken is diced into small pieces for even cooking. Wash and chop the vegetables. Mince the garlic and chop the parsley. This prep makes cooking easier. Heat the olive oil in a large skillet over medium heat. This is key to getting a nice sear on the chicken. Once the oil is hot, add the diced chicken. Sprinkle the smoked paprika, oregano, salt, and pepper on top. Stir it well. Cook for 5-7 minutes. Stir occasionally to ensure even browning. After the chicken is browned, add the chopped onions and minced garlic. Sauté for 2-3 minutes. You want the onions to turn translucent. This adds great flavor to the dish. Next, add the sliced bell peppers, zucchini, and cherry tomatoes to the skillet. Stir everything together. Cook for another 5-7 minutes. The veggies should be tender but still crisp. The chicken should cook for about 5-7 minutes until it is browned and cooked through. Use a meat thermometer if you have one. The internal temperature should reach 165°F. This ensures your chicken is safe to eat. Avoid overcooking, as it can make the chicken dry. Taste your dish before serving. Adjust the seasoning if needed. Finally, stir in the fresh parsley for a pop of color and flavor. Enjoy your delicious Chicken and Veggie Skillet! For a tasty chicken and veggie skillet, use simple seasonings that pack a punch. I love using smoked paprika and dried oregano. These flavors blend well with the chicken and veggies. You can also try adding garlic powder or onion powder for more depth. If you want some heat, add a pinch of red pepper flakes. Adjust seasonings to match your taste preferences. To make your veggies tender but still crisp, timing is key. Cook them for just the right amount of time. Start by cooking the chicken first, then add the onions and garlic. Sauté them until the onions turn clear. After that, add your sliced bell peppers and zucchini. Cook for no more than 5-7 minutes. This method keeps the veggies bright and crunchy. One common mistake is overcooking the chicken. Always check that the chicken is cooked through but not dry. Another mistake is not cutting the veggies evenly. When they are of different sizes, they cook unevenly. Lastly, don’t skip the seasoning. A little salt and pepper can elevate your dish greatly. Remember to taste as you go! Pro Tips Perfectly Cooked Chicken: Make sure the chicken is cut into even pieces for uniform cooking. This ensures that all pieces are cooked through and tender. Fresh Ingredients: Use fresh vegetables for the best flavor and texture. Seasonal produce will enhance the dish's overall taste. Flavor Boost: Add a splash of lemon juice or balsamic vinegar at the end of cooking for a bright flavor that complements the dish. Meal Prep Friendly: This dish is great for meal prep! Make a larger batch and store leftovers in the fridge for quick lunches throughout the week. {{image_2}} You can switch the chicken for other meats. Try turkey or shrimp for a fun twist. If you want a meatless option, use firm tofu. Just cut it into cubes and add it when you cook the veggies. Each choice brings a new taste to the dish. Feel free to swap out veggies. Broccoli, snap peas, or carrots can work well. You can mix in kale or spinach for extra nutrients. Just remember to adjust cooking times. Some veggies need more time than others to cook through. Add herbs or spices to create new flavors. A squeeze of lemon juice wakes up the dish. You can also sprinkle in some red pepper flakes for heat. Fresh basil or cilantro can add a nice touch, too. Just think about what you enjoy! After making your Chicken and Veggie Skillet, let it cool down. Place the leftovers in an airtight container. Store them in the fridge. They will stay fresh for about three to four days. If you want to keep it longer, consider freezing it. To reheat the skillet, use the stove for the best results. Heat a pan over medium heat. Add a splash of water or oil to prevent sticking. Then, add your chicken and veggie mix. Stir it often until it is hot. You can also use the microwave. Just cover it and heat it in short bursts. Stir in between for even heating. If you want to freeze your Chicken and Veggie Skillet, make sure it cools completely first. Place it in a freezer-safe container or bag. Remove as much air as possible. It can last up to three months in the freezer. When you are ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. Yes, you can use frozen chicken or vegetables in this recipe. Frozen chicken works well, but remember to thaw it first. For frozen veggies, use them straight from the freezer. Just adjust cooking time. Cook them a bit longer to ensure they heat through. This option saves time and makes cooking easier. This dish is great on its own, but sides can add more flavor. Here are some ideas: - Quinoa is a healthy grain that will complement the skillet. - Brown rice offers a nutty taste and fills you up. - Crusty bread can soak up the tasty juices. - A simple green salad adds freshness and crunch. Choose one or mix and match for a wholesome meal. To make this recipe lower in calories, try these tips: - Use skinless chicken thighs instead of breasts. They have less fat. - Reduce the olive oil to one tablespoon. This cuts down on calories. - Swap regular cheese for a lower-fat version if you add cheese. - Load up on more veggies! They are low in calories and high in nutrients. These changes keep the meal tasty while making it lighter. We explored essential ingredients and measurement details for your dish. I shared tips for cooking tender chicken and vegetables. We discussed seasoning ideas and common mistakes to avoid. You learned about variations and storage options to keep leftovers fresh. Now, you can confidently create a tasty Chicken and Veggie Skillet at home. Enjoy experimenting with flavors and make it your own!$

Sizzling Chicken & Veggie Skillet

A colorful and healthy skillet dish featuring chicken and a variety of vegetables, perfect for a quick weeknight meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 pieces boneless, skinless chicken breasts, diced
1 piece red bell pepper, sliced
1 piece yellow bell pepper, sliced
1 medium zucchini, chopped
1 cup cherry tomatoes, halved
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried oregano
to taste salt and pepper
to taste fresh parsley, chopped for garnish

Instructions

Heat olive oil in a large skillet over medium heat.
Add the diced chicken breasts to the skillet and season with smoked paprika, oregano, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Once the chicken is browned, add the chopped onions and minced garlic to the skillet. Sauté for another 2-3 minutes until the onions are translucent.
Add the sliced red and yellow bell peppers, zucchini, and cherry tomatoes to the skillet. Stir everything together and cook for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
Taste and adjust the seasoning if necessary. Remove from heat and stir in fresh parsley for a pop of color and flavor.

Notes

Serve directly from the skillet for a rustic appeal or plate in shallow bowls, garnished with additional parsley and a sprinkle of black pepper. You can also serve it with a side of quinoa or brown rice for a more filling meal.

Keyword chicken, healthy, skillet, vegetables