Chicken and Vegetable Skillet
A quick and flavorful one-pan meal combining tender chicken with colorful vegetables, perfect for a healthy weeknight dinner.
Ingredients
Protein
- 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil (divided)
- 1 red bell pepper sliced
- 1 zucchini sliced into half moons
- 1 yellow squash sliced into half moons
- 0.5 red onion sliced
- 2 cups grape tomatoes (halved)
- 3 cloves garlic (minced)
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon paprika
- to taste Salt and pepper Salt and pepper
- 2 tablespoons chopped fresh parsley (optional)
- 0.5 lemon juice of half lemon
Instructions
- Heat 1 tablespoon of olive oil in a skillet and cook chicken until browned, then set aside.
- Add remaining oil, sauté vegetables for 4–5 minutes, then stir in garlic, tomatoes, and seasonings.
- Return chicken to skillet, toss, and cook for 1–2 minutes. Finish with lemon juice and parsley.
Notes
Feel free to customize with your favorite vegetables or herbs.