Description
A one-pan meal packed with juicy chicken and a rainbow of crunchy veggies, ready in about 30 minutes for busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the chicken breasts, seasoning with salt, pepper, and oregano. Cook until golden brown, about 6-7 minutes per side.
- Remove the chicken and set aside to rest for a minute.
- In the same skillet, add garlic, bell pepper, zucchini, and broccoli. Sauté for 5-7 minutes until vegetables are tender.
- Slice the chicken and return it to the skillet. Toss everything together and serve hot.
Notes
For added heat, include red pepper flakes. If veggies need more time, add water and cover for a minute. Don’t overcook zucchini to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
Keywords: chicken skillet, quick dinner, healthy meal, one pan recipe, easy weeknight dinner