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Chicken and Vegetables Skillet


  • Author: Nicole Lopez
  • Total Time: 30 minutes
  • Yield: Serves 4

Description

Indulge in the vibrant flavors of a Chicken and Vegetables Skillet, a quick and wholesome dish perfect for busy weeknights. Tender chicken breasts are sautéed to golden perfection alongside colorful bell peppers, zucchini, and onions, all drizzled with a savory-sweet sauce. This one-pan meal is not only nutritious but also customizable, allowing you to use seasonal veggies or leftovers from your fridge. In just 30 minutes, you can serve up a delightful dinner that will impress your family and friends.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts (1.5 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp honey

Instructions

  1. Wash and chop the vegetables: slice bell peppers into strips, zucchini into half-moons, onion diced, and garlic minced.
  2. Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper before adding to the skillet. Cook each side for about 6-7 minutes until golden brown and cooked through.
  3. Remove the chicken from the skillet. In the same pan, add onions first; sauté until translucent. Add garlic until fragrant, then stir in bell peppers and zucchini.
  4. In a small bowl, mix soy sauce and honey. Drizzle this over the sautéed vegetables.
  5. Cut cooked chicken into bite-sized pieces and return it to the skillet with veggies; stir well to combine everything with the sauce.
  6. Heat through for another minute or two before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 95mg

Keywords: Substitute any vegetables based on what you have on hand or what’s in season. For added flavor, experiment with spices like smoked paprika or Italian herbs.