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- 2 boneless, skinless chicken breasts, diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, diced - 1 cup broccoli florets - 1 tablespoon olive oil - 2 cloves garlic, minced The chicken is the star of this dish. You want it tender and juicy. I use boneless, skinless chicken breasts for a healthy option. The fresh veggies add color and nutrition. Bell peppers, zucchini, and broccoli are my favorites. They cook well and taste great together. - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 1 cup low-sodium chicken broth Seasoning is key for flavor. I use dried oregano and paprika. These spices give the dish a nice taste. Salt and pepper help to enhance all the flavors. The low-sodium chicken broth adds moisture and depth without too much salt. - Fresh parsley, chopped (for garnish) - Optional olive oil for drizzling Fresh parsley adds a pop of color. It also brightens the dish. You can drizzle a bit of olive oil on top before serving. It makes the meal look fancy. Plus, it adds a little extra richness. {{ingredient_image_1}} Heat your olive oil in a large skillet. Use medium heat for best results. This keeps the oil from smoking and helps cook the chicken evenly. Add diced chicken breasts to the hot skillet. Season them with salt, pepper, oregano, and paprika. Cook for about 5-7 minutes. Stir occasionally. You know the chicken is done when it turns golden brown and no longer looks pink inside. Now it's time for the veggies! First, add minced garlic to the skillet. Cook it for 1-2 minutes until it smells great. Next, add sliced red and yellow bell peppers, diced zucchini, and broccoli florets. Sauté these for about 5-6 minutes. This way, they will be tender-crisp, which means they stay a bit firm but not raw. Pour in the chicken broth and bring it to a simmer. Let it cook for another 3-4 minutes. This allows the broth to reduce a bit and the flavors to mix. Taste your dish and adjust the seasoning if you need to. Alternatives for chicken If you're not a fan of chicken, use turkey or firm tofu. These options work well and add their own flavor. Other vegetables to consider You can swap in carrots, spinach, or green beans. Each adds a unique taste and texture to your skillet. How to achieve the perfect chicken texture Cut chicken into small, even pieces. This helps it cook evenly. Cook until it’s golden and no longer pink inside. Tips for sautéing vegetables Add veggies in stages based on cook time. Start with the bell peppers, add zucchini next, and finish with broccoli. This keeps everything crisp. Making it gluten-free Check your chicken broth label to ensure it’s gluten-free. Most brands are, but it’s good to confirm. Low-calorie adjustments Use less oil or substitute with a cooking spray. You can also reduce the amount of chicken and add more veggies for a lighter meal. Pro Tips Marinate the Chicken: For enhanced flavor, marinate the chicken in olive oil, garlic, and herbs for at least 30 minutes before cooking. Use Fresh Veggies: Opt for fresh, seasonal vegetables to maximize flavor and nutritional value in your dish. Adjust the Spice Level: Feel free to add a pinch of red pepper flakes for a little heat, or keep it mild depending on your preference. Leftover Storage: Store leftovers in an airtight container in the fridge for up to 3 days, making it perfect for meal prep. {{image_2}} You can switch up the protein in this dish. Try beef for a heartier meal. Use diced shrimp for a quick cook time and great taste. Tofu is a great choice for a plant-based option. Just make sure to press it first to remove excess moisture. Herbs and spices can really change the flavor. Add fresh basil or thyme for a twist. You can also mix in sauces like soy sauce or teriyaki for an Asian flair. A splash of lemon juice adds brightness too! Pair this skillet with brown rice or quinoa for a full meal. A side salad can add freshness and crunch. If you want to meal prep, divide it into containers for easy lunches. This dish keeps well in the fridge and warms up nicely. To store leftovers, let the dish cool first. Then, place it in an airtight container. This keeps the chicken and veggies fresh. They will stay good in the fridge for about 3 to 4 days. If you want to enjoy it later, make sure to label your container with the date. For reheating, use the stovetop for best results. Simply place the skillet over low heat. Stir occasionally so everything heats evenly. You can also use the microwave. If you do, heat in short bursts, stirring in between. This helps maintain the texture and flavor of the dish. This dish is great for freezing. To freeze, cool it completely first. Then, transfer it to a freezer-safe container. Make sure to remove as much air as possible. This will prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat on the stovetop or in the microwave. Enjoy your healthy chicken and veggie skillet even later! Yes, you can use frozen vegetables in this dish. Just remember that frozen veggies cook faster than fresh ones. You may need to lower the cooking time by a few minutes. The texture might be softer, but they still taste great. I suggest adding them after the chicken is cooked. This way, they heat through without losing too much crunch. For this skillet, boneless, skinless chicken breasts work best. They cook quickly and stay juicy. You can also use thighs if you prefer darker meat. Thighs have more flavor but take a bit longer to cook. Just ensure they reach an internal temperature of 165°F for safety. To add heat, try these options: - Red pepper flakes: Start with a pinch and adjust to taste. - Hot sauce: A few drops can spice it up quickly. - Jalapeños: Fresh or pickled, they add a nice kick. I suggest tasting as you go. This helps you find the right spice level for you. This dish combines simple ingredients like chicken, fresh veggies, and spices. We explored cooking methods to achieve great flavor and texture. Remember, you can switch out proteins and veggies to suit your tastes. Always take note of storage tips to keep your meals fresh. Try these techniques and make this dish your own. You’ll enjoy tasty results each time. Cooking can be fun and satisfying, so dive in!

Healthy Chicken & Veggie Skillet

A nutritious and colorful skillet dish featuring chicken and a variety of vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 piece zucchini, diced
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup low-sodium chicken broth
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat olive oil over medium heat.
  • Add the diced chicken breasts to the skillet. Season with salt, pepper, oregano, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
  • Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Then, add the sliced bell peppers, zucchini, and broccoli florets. Sauté for about 5-6 minutes, until the vegetables are tender-crisp.
  • Pour in the chicken broth and bring to a simmer. Let it cook for another 3-4 minutes until the broth reduces slightly and the flavors meld together.
  • Remove from heat, taste, and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Notes

Serve the skillet directly from the pan for a rustic feel, or plate individually and drizzle with a little extra olive oil for shine.
Keyword chicken, healthy, skillet, vegetables