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- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon extra virgin olive oil - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 medium zucchini, diced into half-moons - 1 cup fresh broccoli florets - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 cup low-sodium chicken broth - Fresh parsley, finely chopped (for garnish) In this dish, chicken is the star. I recommend using boneless, skinless breast meat. It cooks quickly and stays juicy. For veggies, I love bright bell peppers and crunchy broccoli. They add color and nutrition. Zucchini gives a nice texture. Seasonings bring the flavor to life. Dried oregano and smoked paprika are my favorites. They add depth without overpowering the dish. Adding garlic gives an aromatic punch. Use fresh garlic for the best taste. Olive oil keeps everything moist. It also helps the chicken brown nicely. Using low-sodium chicken broth adds more flavor without too much salt. Finally, a sprinkle of fresh parsley brightens up the meal. It adds a pop of color and freshness, making each bite delightful. {{ingredient_image_2}} Heating the Olive Oil Start by grabbing a large non-stick skillet. Place it on the stove over medium heat. Pour in one tablespoon of extra virgin olive oil. Wait until the oil shimmers, which means it is hot and ready. Planning Cooking Order It helps to plan the order of cooking. First, cook the chicken. Then, sauté the veggies. This way, everything cooks evenly and stays fresh. Seasoning Tips Cut the chicken breasts into small, bite-sized pieces. Once the oil is hot, add the chicken to the skillet. Use salt, black pepper, dried oregano, and smoked paprika to season. This combination will give the chicken great flavor. Cooking Time and Temperature Cook the chicken for about 5 to 7 minutes. Stir it occasionally so it browns nicely. The chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer to check. Adding Aromatics Once the chicken is cooked, add two finely minced garlic cloves. Stir them for 1 to 2 minutes until they smell amazing. This adds a rich flavor to the dish. Achieving Perfect Texture Next, toss in the sliced red and yellow bell peppers, diced zucchini, and fresh broccoli florets. Sauté everything together for about 5 to 6 minutes. You want the veggies to be bright and slightly tender but still a bit crisp. Combining Ingredients Now it’s time to pour in one cup of low-sodium chicken broth. Stir well to mix everything together. Increase the heat a little to bring it to a gentle simmer. Tasting and Adjusting Seasoning Let it cook for 3 to 4 more minutes. This helps the flavors blend beautifully. Finally, taste the dish. Adjust the salt and pepper if needed. For a fresh pop, sprinkle chopped parsley on top before serving. Ensuring Moist Chicken To keep chicken juicy, avoid overcooking it. Cook until it reaches 165°F. Use a meat thermometer for accuracy. Season the chicken well before cooking. This adds flavor and helps retain moisture. Vegetable Cooking Times Different veggies cook at different speeds. Bell peppers need about 5-6 minutes. Zucchini cooks quickly, around 3-4 minutes. Broccoli takes about 4-5 minutes to get tender. Keep an eye on them to maintain their color and crunch. Plating Ideas For a homey feel, serve the skillet right from the pan. Guests love to help themselves. For a fancier look, use individual bowls. Arrange chicken and veggies neatly, and drizzle with olive oil for shine. Garnishing for Color Add a sprinkle of fresh parsley on top for a pop of green. You can also use lemon wedges on the side. Lemon adds a zesty touch and brightens the dish visually. Low-Fat Substitutions You can swap olive oil for a low-calorie spray. This cuts down on fat while still adding flavor. Use skinless chicken breasts for less fat. Adding Extra Nutrition Want more fiber? Toss in spinach or kale at the end. Both wilt quickly and boost nutrition. You can also add beans for protein and texture. This makes your skillet even more filling. Pro Tips Perfectly Cooked Chicken: Ensure the chicken pieces are uniform in size for even cooking. Use a meat thermometer to check for doneness (165°F or 75°C) to avoid overcooking. Colorful Veggies: To retain the vibrant colors of the bell peppers and broccoli, add them to the skillet towards the end of the cooking process. This keeps them tender-crisp and visually appealing. Flavor Boost: For an extra layer of flavor, marinate the chicken in olive oil, garlic, and spices for at least 30 minutes before cooking. This enhances the taste and tenderness of the chicken. Serving Suggestions: Serve with a side of quinoa or brown rice to make the meal more filling. Drizzling with a squeeze of fresh lemon juice right before serving can brighten the dish. {{image_4}} Alternative Veggies You can switch up the veggies in this skillet. Try using: - Asparagus for a crunchy bite. - Carrots for a touch of sweetness. - Spinach for a leafy addition. Feel free to mix and match! Use what you enjoy or have on hand. Protein Substitutions Not feeling chicken? You can use other proteins, like: - Turkey breast for a leaner option. - Shrimp for a seafood twist. - Tofu for a veggie-friendly meal. Each choice brings a unique flavor! Spices and Herbs to Experiment With Change the flavors with different spices. Consider: - Italian seasoning for an herbaceous taste. - Curry powder for a warm, spicy kick. - Cumin for a smoky depth. These can transform your dish! Adding Sauces for Different Cuisines Sauces can shift the whole meal vibe. Think about: - Soy sauce for an Asian flair. - Salsa for a zesty Mexican twist. - Coconut milk for a creamy, tropical vibe. Each sauce adds a new layer of deliciousness! To keep your chicken and veggie skillet fresh, store it in the fridge. Place leftovers in an airtight container. This method keeps the dish safe for up to three days. Make sure to cool the skillet to room temperature before sealing. Best Practices for Freshness: - Store in a shallow container to cool quickly. - Keep the lid on tight to prevent air exposure. - Reheat only the portion you plan to eat. This helps maintain quality. Freezing is a great option if you want to save the skillet for later. Portion the dish into freezer-friendly bags or containers. Remove as much air as you can before sealing. This step prevents freezer burn. Preparing for Freezing: - Allow the skillet to cool completely before freezing. - Label containers with the date to track freshness. - Use within three months for best taste. Thawing and Reheating Tips: - Thaw in the fridge overnight for safe reheating. - Reheat in a skillet over medium heat until hot. - Add a splash of chicken broth if it seems dry. This helps revive the flavors. Yes, you can use frozen vegetables in this dish. They are a great time-saver. However, they may release extra water while cooking. This can change the texture of your skillet. To adjust for this, reduce the chicken broth by a quarter cup. You might need to cook the veggies a bit longer too. This ensures they heat through properly. This chicken and veggie skillet goes well with many sides. Here are some great options: - Brown rice for a hearty base - Quinoa for a protein boost - A simple side salad for freshness - Whole-grain bread for a nice crunch All these sides add different flavors and textures to your meal. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F or 75°C. If you don’t have a thermometer, cut into the chicken. It should be white, with no pink inside. Cooking it to the right temperature keeps it safe and juicy. This blog post covered how to make a tasty chicken and veggie skillet. We looked at the main ingredients, step-by-step cooking instructions, and helpful tips. You learned about ingredient swaps for fun flavors and easy storage options. Stick to these steps, and your skillet will impress everyone. Cooking can be simple and rewarding. Enjoy your meal, and remember, happy cooking means happy eating!

Vibrant Chicken & Veggie Skillet Delight

A colorful and healthy skillet dish featuring chicken and a variety of fresh vegetables, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1 piece red bell pepper, thinly sliced
  • 1 piece yellow bell pepper, thinly sliced
  • 1 medium zucchini, diced into half-moons
  • 1 cup fresh broccoli florets
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • to taste fresh parsley, finely chopped (for garnish)

Instructions
 

  • In a large non-stick skillet, heat the olive oil over medium heat until shimmering.
  • Introduce the diced chicken pieces to the skillet. Season them generously with salt, pepper, dried oregano, and smoked paprika. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is beautifully golden brown and cooked through.
  • Add the minced garlic to the skillet, stirring for about 1-2 minutes until fragrant. Next, incorporate the sliced red and yellow bell peppers, diced zucchini, and broccoli florets. Continue to sauté for 5-6 minutes, or until the vegetables are vibrant and tender-crisp.
  • Pour the chicken broth into the skillet, stirring well to combine. Increase the heat slightly and allow the mixture to come to a gentle simmer. Let it cook for an additional 3-4 minutes.
  • Remove the skillet from the heat and taste for seasoning, adjusting salt and pepper if necessary. Just before serving, sprinkle with chopped fresh parsley.

Notes

For a rustic presentation, serve the skillet directly from the pan. A wedge of lemon on the side can offer a zesty kick.
Keyword chicken, healthy, quick meal, skillet, vegetables