One Pot Chicken and Vegetables Skillet: A Healthy Low-Carb Meal

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For those seeking a nutritious, low-carb meal that doesn’t skimp on flavor, this One Pot Chicken and Vegetables Skillet is a perfect choice. This dish is packed with protein and vibrant vegetables, all cooked together in a single skillet, making it both convenient and delicious. The combination of tender chicken, fresh veggies, and aromatic herbs ensures a satisfying meal that’s quick to prepare and easy to clean up. Whether you’re cooking for a family dinner or prepping for the week, this recipe offers a wholesome, flavorful option that fits perfectly into a low-carb lifestyle.

Ingredients:

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts or thighs
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Season the Chicken:

  • In a small bowl, mix together the paprika, garlic powder, dried oregano, dried thyme, salt, and pepper.
  • Rub this seasoning mix evenly over the chicken breasts or thighs.

2. Cook the Chicken:

  • Heat the olive oil in a large skillet over medium heat.
  • When the oil is hot, add the seasoned chicken breasts or thighs.
  • Cook each side for approximately 5-7 minutes, or until the chicken is golden brown and fully cooked.

3. Sauté the Aromatics:

  • In the same skillet, toss in the diced onion and minced garlic.
  • Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant, scraping up any browned bits from the bottom of the skillet to add flavor.

4. Add the Vegetables:

  • Add the diced red and green bell peppers to the skillet and cook for 3-4 minutes until they start to soften.
  • Then, add the sliced zucchini and cherry tomatoes.
  • Keep cooking for an additional 3-4 minutes until the vegetables are tender yet retain a bit of crunch.

5. Combine with Chicken:

  • Place the cooked chicken back into the skillet, positioning it among the vegetables.
  • Pour in the low-sodium chicken broth, stirring gently to combine.
  • Allow the mixture to cook gently for 5 minutes, so the flavors can blend.

6. Add the Spinach and Lemon Juice:

  • Stir in the baby spinach, allowing it to wilt into the dish.
  • If using, add the fresh lemon juice for a bright, tangy finish. Simmer for an additional 2 minutes.

7. Serve and Garnish:

  • When the mixture is fully warmed and mixed well, take the skillet off the heat.
  • Add a sprinkle of fresh chopped parsley as a garnish before serving.

Conclusion:

This One Pot Chicken and Vegetables Skillet is a perfect example of how healthy eating doesn’t have to be complicated. With a variety of fresh vegetables and seasoned chicken, this dish provides a balanced, low-carb meal that’s both nourishing and flavorful. The simplicity of cooking everything in one skillet makes it an easy and convenient option for any night of the week. Enjoy this wholesome dish with your family, or make it ahead of time for a nutritious meal prep solution!

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