Description
This Loaded Chicken and Veggie Skillet is a quick, nutritious one‑pan meal perfect for weeknight dinner. Tender diced chicken breast mixes with bright bell peppers, crisp zucchini, broccoli florets, and sweet onion, all sautéed in vegetable oil and seasoned with paprika, salt, and pepper. Garnished with fresh parsley, it offers bold flavor and wholesome nutrition in under 30 minutes, ideal for meal prep, family dinners, and healthy eating plans. It pairs nicely with rice or bread!!!
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tablespoon oil in a skillet over medium‑high heat. Add diced chicken and brown for 5‑7 minutes. Remove and set aside.
- Add remaining oil, sauté onion and garlic until fragrant, about 2 minutes.
- Add bell peppers, zucchini, and broccoli; cook 5‑7 minutes until tender‑crisp.
- Return chicken to the pan, sprinkle paprika, salt, and pepper; stir for 2 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- For extra flavor
- add a splash of lemon juice before serving. This skillet freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Loaded Chicken and Veggie Skillet, quick chicken skillet, healthy chicken dinner, one pan chicken recipe, easy veggie skillet, weeknight chicken meals