For a meal that’s as wholesome as it is delicious, this Healthy Chicken and Vegetables Skillet is the perfect choice. Loaded with juicy chicken, vibrant vegetables, and a light seasoning, this one-pan recipe is quick to prepare, easy to clean up, and full of flavor. Whether you’re cooking for yourself or feeding the family, this dish is a go-to for a healthy and satisfying dinner.
Ingredients:
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/2 cup low-sodium chicken broth (or water)
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions:
- Season the chicken: Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, garlic powder, onion powder, dried oregano, and paprika.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
- Add spinach and broth: Stir in the baby spinach and pour in the chicken broth (or water). Simmer for 2–3 minutes, allowing the spinach to wilt and the flavors to meld.
- Return the chicken: Place the cooked chicken breasts back into the skillet, nestling them among the vegetables. Drizzle with fresh lemon juice and cook for an additional 1–2 minutes to reheat and coat with the pan juices.
- Garnish and serve: Sprinkle the dish with fresh parsley for a burst of flavor and color. Serve warm as is, or pair with rice, quinoa, or whole-grain bread for a more filling meal.
Conclusion:
This Healthy Chicken and Vegetables Skillet is proof that eating healthy doesn’t mean sacrificing flavor. With its tender chicken, vibrant vegetables, and zesty lemon finish, this one-pan recipe delivers on both nutrition and taste. Best of all, it’s quick to make and easy to clean up, making it a perfect choice for busy weeknights or meal prep.
Healthy Chicken and Vegetables Skillet: A One-Pan Wonder
A one-pan chicken and vegetables recipe that’s packed with flavor, easy to make, and perfect for a healthy dinner. Light, nutritious, and versatile!
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts (about 1.5 lbs or 680 g)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 medium zucchini sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley chopped (for garnish, optional)
Instructions
- Season the chicken: Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, garlic powder, onion powder, dried oregano, and paprika.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
- Add spinach and broth: Stir in the baby spinach and pour in the chicken broth (or water). Simmer for 2–3 minutes, allowing the spinach to wilt and the flavors to meld.
- Return the chicken: Place the cooked chicken breasts back into the skillet, nestling them among the vegetables. Drizzle with fresh lemon juice and cook for an additional 1–2 minutes to reheat and coat with the pan juices.
- Garnish and serve: Sprinkle the dish with fresh parsley for a burst of flavor and color. Serve warm as is, or pair with rice, quinoa, or whole-grain bread for a more filling meal.