One-Pot Chicken and Veggie Skillet
A quick and healthy one-pan meal combining tender chicken with colorful vegetables, perfect for a weeknight dinner.
Ingredients
Protein
- 1 lb Chicken breast, diced
- 2 tablespoons Olive oil
Vegetables
- 1 cup Broccoli florets
- 1 medium Zucchini, sliced
- 1 each Bell pepper (red, yellow, or green), chopped
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- to taste Salt and pepper
- 1 cup Chicken broth
Optional for serving
- as needed Cooked rice or quinoa
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add diced chicken, season with salt, pepper, oregano, and paprika. Sauté 3-4 minutes until starting to brown.
- Add garlic; cook 30 seconds until fragrant.
- Stir in bell pepper and zucchini; cook 3 minutes until softened.
- Add broccoli and chicken broth; simmer covered 7-8 minutes until veggies are tender and chicken is cooked through.
- Uncover and simmer 2 minutes if sauce needs thickening. Serve hot over rice or quinoa if desired.
Notes
Feel free to customize with your favorite vegetables or spices.