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Easy Chicken and Veggie Skillet Fast and Flavorful Meal

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- 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Fresh parsley for garnish For this easy chicken and veggie skillet, I focus on fresh and simple ingredients. The chicken breasts provide lean protein, while the colorful veggies add vitamins and fiber. Olive oil gives a nice flavor and healthy fats. This dish has about 350 calories per serving. You get around 30 grams of protein, 15 grams of fat, and 20 grams of carbs. The chicken is high in protein. Bell peppers offer vitamin C, and zucchini is full of water and fiber. Tomatoes add antioxidants, too. If you want to switch things up, you can try different veggies. Broccoli, asparagus, or spinach work well. For a protein substitute, use tofu or chickpeas. Both add great texture and flavor. You can also make it vegetarian by skipping the meat entirely! To start, gather your ingredients. You need: - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 2 tablespoons olive oil - 1 bell pepper (any color), diced - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, wash and chop all the vegetables. Preparing them in advance makes cooking easier. You will need a large skillet, a cutting board, and a sharp knife. Now it’s time to cook. Heat the olive oil in the skillet over medium heat. Wait until it shimmers. Add the chicken pieces and spread them evenly. Sprinkle salt, pepper, and half of the dried herbs on top. Cook for about 5-7 minutes. Stir occasionally until the chicken is brown and cooked through. After the chicken is ready, add the minced garlic. Stir for about 30 seconds until it smells good. Then, add the diced bell pepper and sliced zucchini. Cook these for another 5 minutes. They should be soft but still crisp. Next, mix in the halved cherry tomatoes with the rest of the herbs. Let everything cook for about 3-4 minutes. The tomatoes should soften and release their juices. Taste and add more salt or pepper if you like. Once done, take the skillet off the heat. Garnish with fresh parsley before serving. For a nice look, serve the chicken and veggie skillet in a large bowl. This shows off the colorful veggies. You can also dish it onto individual plates. Top with more parsley for color. Pair this meal with crusty bread for dipping or serve it over fluffy rice. This adds a nice touch and makes it filling. Enjoy your meal! Check out the Full Recipe for more details. To ensure chicken is cooked properly, cut it into small, even pieces. This helps it cook fast and evenly. Use a meat thermometer to check the inside temperature. It should reach 165°F (75°C). This ensures it is safe to eat. For crisp vegetables, don’t overcrowd the skillet. Give them space to brown. Cook them on medium-high heat. This keeps them tender yet firm. You can also add them in stages. Add the bell pepper first, then the zucchini. This way, each one gets the right cooking time. Prepping ingredients in advance saves time. Chop the veggies and chicken the night before. Store them in airtight containers in the fridge. This makes cooking a breeze on busy days. Utilizing frozen vegetables is another great tip. They are often just as nutritious as fresh ones. Plus, they require no washing or chopping. Just toss them in the skillet, and you’re good to go! To boost flavor, try adding different seasonings. A pinch of smoked paprika can add warmth. Cumin gives a nice, earthy taste. Experiment with your favorites to find new flavors. Incorporating fresh herbs can elevate your dish. Basil or thyme pairs well with chicken and veggies. Chop them fine and mix them in right before serving. This keeps their bright flavors intact. For more ideas, check the Full Recipe. {{image_4}} You can change the Easy Chicken and Veggie Skillet to suit your taste. For a spicy version, add chili flakes while cooking. This gives the dish a nice kick. You can also try a Mediterranean twist. Just mix in olives and feta cheese for a tangy flavor. These small changes can make the dish feel new and exciting. If you're looking for gluten-free options, this recipe works well. Just ensure your chicken broth and any added sauces are gluten-free. For those on a low-carb diet, skip the zucchini and use only low-carb veggies. Bell peppers and broccoli are great choices. These adjustments help you enjoy the dish while sticking to your diet. Using fresh vegetables based on the season can change the flavor. In spring, add asparagus or peas for a light touch. Summer is perfect for fresh corn or green beans. In fall, try butternut squash or carrots. In winter, root veggies like sweet potatoes work well. Adjusting your recipe with seasonal produce keeps your meals fresh and vibrant. To keep your Easy Chicken and Veggie Skillet fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This keeps the food safe and tasty. For later use, you can freeze the dish. Use a freezer-safe container or bag to avoid freezer burn. Make sure to label it with the date, so you remember when you made it. When you want to eat your leftovers, the best way to reheat them is on the stove. This method helps keep the chicken and veggies juicy. Heat on medium-low and stir often. If you use a microwave, place the food in a microwave-safe dish. Cover it with a lid or microwave-safe wrap to trap steam. Heat in short bursts, stirring in between to ensure even warming. To refresh your meal, add a splash of broth or a drizzle of olive oil. This adds moisture and flavor back to the dish. Your Easy Chicken and Veggie Skillet will last for about three to four days in the fridge. In the freezer, it can stay good for up to three months. Always check for signs of spoilage before eating. Look for off-smells, strange colors, or a slimy texture. If you see any of these signs, it’s best to toss it out. Enjoy your meal with confidence! What can I serve with Easy Chicken and Veggie Skillet? You can serve this dish with simple sides like rice, quinoa, or crusty bread. These pair well and soak up the juices. A fresh salad also works great to add a crisp touch. Can I make this meal ahead of time? Yes, you can prepare this skillet meal ahead. Cook and cool it, then store it in the fridge. Just reheat it when you’re ready to eat. This helps save time on busy days. Can I use frozen chicken or vegetables? Yes, you can use frozen chicken or vegetables. Just make sure to thaw the chicken before cooking. The veggies can go in frozen but may need extra cooking time to soften. How to adjust cooking time for larger portions? For larger portions, increase the cooking time slightly. Always check the chicken’s doneness. Use a meat thermometer to ensure it reaches 165°F (75°C) for safe eating. How to get chicken tender and juicy? To get tender chicken, don’t overcook it. Cook until it’s no longer pink inside. Marinating the chicken beforehand also helps keep it juicy and adds flavor. Alternatives for skillet cooking method If you don’t have a skillet, you can use a wok or a large pot. Both can cook the ingredients evenly. You can also bake the chicken and veggies in the oven for a hands-off approach. This blog post covered a simple and tasty chicken and veggie skillet recipe. We looked at ingredients and nutrients, offering tips for good meals and storage. Cooking steps were clear, making it easy to follow along. Don’t forget to try different veggies or add spices for fun twists. Eating healthy can be easy and enjoyable. I hope you feel ready to cook and experiment with your meals. Enjoy your cooking adventure!
Save It Jump to Recipe

Looking for a quick, tasty meal? This Easy Chicken and Veggie Skillet is just what you need! In less than 30 minutes, you can enjoy a colorful plate filled with chicken, fresh veggies, and tons of flavor. Whether you’re busy during the week or just craving something delicious, this dish is simple to make and perfect for any night. Want to know how? Let’s dive into the recipe!

Ingredients

List of Ingredients

– 1 lb boneless, skinless chicken breasts

– 2 tablespoons olive oil

– 1 bell pepper, diced

– 1 zucchini, sliced

– 1 cup cherry tomatoes, halved

– 2 cloves garlic, minced

– 1 teaspoon dried Italian herbs

– Salt and pepper to taste

– Fresh parsley for garnish

For this easy chicken and veggie skillet, I focus on fresh and simple ingredients. The chicken breasts provide lean protein, while the colorful veggies add vitamins and fiber. Olive oil gives a nice flavor and healthy fats.

Nutritional Information

This dish has about 350 calories per serving. You get around 30 grams of protein, 15 grams of fat, and 20 grams of carbs. The chicken is high in protein. Bell peppers offer vitamin C, and zucchini is full of water and fiber. Tomatoes add antioxidants, too.

Substitutions and Additions

If you want to switch things up, you can try different veggies. Broccoli, asparagus, or spinach work well. For a protein substitute, use tofu or chickpeas. Both add great texture and flavor. You can also make it vegetarian by skipping the meat entirely!

Step-by-Step Instructions

Preparation Steps

To start, gather your ingredients. You need:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

– 2 tablespoons olive oil

– 1 bell pepper (any color), diced

– 1 zucchini, sliced into half-moons

– 1 cup cherry tomatoes, halved

– 2 cloves garlic, minced

– 1 teaspoon dried Italian herbs

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Next, wash and chop all the vegetables. Preparing them in advance makes cooking easier. You will need a large skillet, a cutting board, and a sharp knife.

Cooking Instructions

Now it’s time to cook. Heat the olive oil in the skillet over medium heat. Wait until it shimmers. Add the chicken pieces and spread them evenly. Sprinkle salt, pepper, and half of the dried herbs on top. Cook for about 5-7 minutes. Stir occasionally until the chicken is brown and cooked through.

After the chicken is ready, add the minced garlic. Stir for about 30 seconds until it smells good. Then, add the diced bell pepper and sliced zucchini. Cook these for another 5 minutes. They should be soft but still crisp.

Next, mix in the halved cherry tomatoes with the rest of the herbs. Let everything cook for about 3-4 minutes. The tomatoes should soften and release their juices. Taste and add more salt or pepper if you like.

Once done, take the skillet off the heat. Garnish with fresh parsley before serving.

Presentation Tips

For a nice look, serve the chicken and veggie skillet in a large bowl. This shows off the colorful veggies. You can also dish it onto individual plates. Top with more parsley for color.

Pair this meal with crusty bread for dipping or serve it over fluffy rice. This adds a nice touch and makes it filling. Enjoy your meal! Check out the Full Recipe for more details.

Tips & Tricks

Cooking Tips

To ensure chicken is cooked properly, cut it into small, even pieces. This helps it cook fast and evenly. Use a meat thermometer to check the inside temperature. It should reach 165°F (75°C). This ensures it is safe to eat.

For crisp vegetables, don’t overcrowd the skillet. Give them space to brown. Cook them on medium-high heat. This keeps them tender yet firm. You can also add them in stages. Add the bell pepper first, then the zucchini. This way, each one gets the right cooking time.

Time-Saving Tips

Prepping ingredients in advance saves time. Chop the veggies and chicken the night before. Store them in airtight containers in the fridge. This makes cooking a breeze on busy days.

Utilizing frozen vegetables is another great tip. They are often just as nutritious as fresh ones. Plus, they require no washing or chopping. Just toss them in the skillet, and you’re good to go!

Flavor Enhancement Tips

To boost flavor, try adding different seasonings. A pinch of smoked paprika can add warmth. Cumin gives a nice, earthy taste. Experiment with your favorites to find new flavors.

Incorporating fresh herbs can elevate your dish. Basil or thyme pairs well with chicken and veggies. Chop them fine and mix them in right before serving. This keeps their bright flavors intact. For more ideas, check the Full Recipe.

Variations

Recipe Variations

You can change the Easy Chicken and Veggie Skillet to suit your taste. For a spicy version, add chili flakes while cooking. This gives the dish a nice kick. You can also try a Mediterranean twist. Just mix in olives and feta cheese for a tangy flavor. These small changes can make the dish feel new and exciting.

Dietary-Specific Variations

If you’re looking for gluten-free options, this recipe works well. Just ensure your chicken broth and any added sauces are gluten-free. For those on a low-carb diet, skip the zucchini and use only low-carb veggies. Bell peppers and broccoli are great choices. These adjustments help you enjoy the dish while sticking to your diet.

Seasonal Variations

Using fresh vegetables based on the season can change the flavor. In spring, add asparagus or peas for a light touch. Summer is perfect for fresh corn or green beans. In fall, try butternut squash or carrots. In winter, root veggies like sweet potatoes work well. Adjusting your recipe with seasonal produce keeps your meals fresh and vibrant.

Storage Info

Storing Leftovers

To keep your Easy Chicken and Veggie Skillet fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This keeps the food safe and tasty. For later use, you can freeze the dish. Use a freezer-safe container or bag to avoid freezer burn. Make sure to label it with the date, so you remember when you made it.

Reheating Instructions

When you want to eat your leftovers, the best way to reheat them is on the stove. This method helps keep the chicken and veggies juicy. Heat on medium-low and stir often. If you use a microwave, place the food in a microwave-safe dish. Cover it with a lid or microwave-safe wrap to trap steam. Heat in short bursts, stirring in between to ensure even warming.

To refresh your meal, add a splash of broth or a drizzle of olive oil. This adds moisture and flavor back to the dish.

Shelf Life

Your Easy Chicken and Veggie Skillet will last for about three to four days in the fridge. In the freezer, it can stay good for up to three months. Always check for signs of spoilage before eating. Look for off-smells, strange colors, or a slimy texture. If you see any of these signs, it’s best to toss it out. Enjoy your meal with confidence!

FAQs

Common Questions

What can I serve with Easy Chicken and Veggie Skillet?

You can serve this dish with simple sides like rice, quinoa, or crusty bread. These pair well and soak up the juices. A fresh salad also works great to add a crisp touch.

Can I make this meal ahead of time?

Yes, you can prepare this skillet meal ahead. Cook and cool it, then store it in the fridge. Just reheat it when you’re ready to eat. This helps save time on busy days.

Cooking Concerns

Can I use frozen chicken or vegetables?

Yes, you can use frozen chicken or vegetables. Just make sure to thaw the chicken before cooking. The veggies can go in frozen but may need extra cooking time to soften.

How to adjust cooking time for larger portions?

For larger portions, increase the cooking time slightly. Always check the chicken’s doneness. Use a meat thermometer to ensure it reaches 165°F (75°C) for safe eating.

Cooking Techniques

How to get chicken tender and juicy?

To get tender chicken, don’t overcook it. Cook until it’s no longer pink inside. Marinating the chicken beforehand also helps keep it juicy and adds flavor.

Alternatives for skillet cooking method

If you don’t have a skillet, you can use a wok or a large pot. Both can cook the ingredients evenly. You can also bake the chicken and veggies in the oven for a hands-off approach.

This blog post covered a simple and tasty chicken and veggie skillet recipe. We looked at ingredients and nutrients, offering tips for good meals and storage. Cooking steps were clear, making it easy to follow along. Don’t forget to try different veggies or add spices for fun twists.

Eating healthy can be easy and enjoyable. I hope you feel ready to cook and experiment with your meals. Enjoy your cooking adventure!

- 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Fresh parsley for garnish For this easy chicken and veggie skillet, I focus on fresh and simple ingredients. The chicken breasts provide lean protein, while the colorful veggies add vitamins and fiber. Olive oil gives a nice flavor and healthy fats. This dish has about 350 calories per serving. You get around 30 grams of protein, 15 grams of fat, and 20 grams of carbs. The chicken is high in protein. Bell peppers offer vitamin C, and zucchini is full of water and fiber. Tomatoes add antioxidants, too. If you want to switch things up, you can try different veggies. Broccoli, asparagus, or spinach work well. For a protein substitute, use tofu or chickpeas. Both add great texture and flavor. You can also make it vegetarian by skipping the meat entirely! To start, gather your ingredients. You need: - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 2 tablespoons olive oil - 1 bell pepper (any color), diced - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, wash and chop all the vegetables. Preparing them in advance makes cooking easier. You will need a large skillet, a cutting board, and a sharp knife. Now it’s time to cook. Heat the olive oil in the skillet over medium heat. Wait until it shimmers. Add the chicken pieces and spread them evenly. Sprinkle salt, pepper, and half of the dried herbs on top. Cook for about 5-7 minutes. Stir occasionally until the chicken is brown and cooked through. After the chicken is ready, add the minced garlic. Stir for about 30 seconds until it smells good. Then, add the diced bell pepper and sliced zucchini. Cook these for another 5 minutes. They should be soft but still crisp. Next, mix in the halved cherry tomatoes with the rest of the herbs. Let everything cook for about 3-4 minutes. The tomatoes should soften and release their juices. Taste and add more salt or pepper if you like. Once done, take the skillet off the heat. Garnish with fresh parsley before serving. For a nice look, serve the chicken and veggie skillet in a large bowl. This shows off the colorful veggies. You can also dish it onto individual plates. Top with more parsley for color. Pair this meal with crusty bread for dipping or serve it over fluffy rice. This adds a nice touch and makes it filling. Enjoy your meal! Check out the Full Recipe for more details. To ensure chicken is cooked properly, cut it into small, even pieces. This helps it cook fast and evenly. Use a meat thermometer to check the inside temperature. It should reach 165°F (75°C). This ensures it is safe to eat. For crisp vegetables, don’t overcrowd the skillet. Give them space to brown. Cook them on medium-high heat. This keeps them tender yet firm. You can also add them in stages. Add the bell pepper first, then the zucchini. This way, each one gets the right cooking time. Prepping ingredients in advance saves time. Chop the veggies and chicken the night before. Store them in airtight containers in the fridge. This makes cooking a breeze on busy days. Utilizing frozen vegetables is another great tip. They are often just as nutritious as fresh ones. Plus, they require no washing or chopping. Just toss them in the skillet, and you’re good to go! To boost flavor, try adding different seasonings. A pinch of smoked paprika can add warmth. Cumin gives a nice, earthy taste. Experiment with your favorites to find new flavors. Incorporating fresh herbs can elevate your dish. Basil or thyme pairs well with chicken and veggies. Chop them fine and mix them in right before serving. This keeps their bright flavors intact. For more ideas, check the Full Recipe. {{image_4}} You can change the Easy Chicken and Veggie Skillet to suit your taste. For a spicy version, add chili flakes while cooking. This gives the dish a nice kick. You can also try a Mediterranean twist. Just mix in olives and feta cheese for a tangy flavor. These small changes can make the dish feel new and exciting. If you're looking for gluten-free options, this recipe works well. Just ensure your chicken broth and any added sauces are gluten-free. For those on a low-carb diet, skip the zucchini and use only low-carb veggies. Bell peppers and broccoli are great choices. These adjustments help you enjoy the dish while sticking to your diet. Using fresh vegetables based on the season can change the flavor. In spring, add asparagus or peas for a light touch. Summer is perfect for fresh corn or green beans. In fall, try butternut squash or carrots. In winter, root veggies like sweet potatoes work well. Adjusting your recipe with seasonal produce keeps your meals fresh and vibrant. To keep your Easy Chicken and Veggie Skillet fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This keeps the food safe and tasty. For later use, you can freeze the dish. Use a freezer-safe container or bag to avoid freezer burn. Make sure to label it with the date, so you remember when you made it. When you want to eat your leftovers, the best way to reheat them is on the stove. This method helps keep the chicken and veggies juicy. Heat on medium-low and stir often. If you use a microwave, place the food in a microwave-safe dish. Cover it with a lid or microwave-safe wrap to trap steam. Heat in short bursts, stirring in between to ensure even warming. To refresh your meal, add a splash of broth or a drizzle of olive oil. This adds moisture and flavor back to the dish. Your Easy Chicken and Veggie Skillet will last for about three to four days in the fridge. In the freezer, it can stay good for up to three months. Always check for signs of spoilage before eating. Look for off-smells, strange colors, or a slimy texture. If you see any of these signs, it’s best to toss it out. Enjoy your meal with confidence! What can I serve with Easy Chicken and Veggie Skillet? You can serve this dish with simple sides like rice, quinoa, or crusty bread. These pair well and soak up the juices. A fresh salad also works great to add a crisp touch. Can I make this meal ahead of time? Yes, you can prepare this skillet meal ahead. Cook and cool it, then store it in the fridge. Just reheat it when you’re ready to eat. This helps save time on busy days. Can I use frozen chicken or vegetables? Yes, you can use frozen chicken or vegetables. Just make sure to thaw the chicken before cooking. The veggies can go in frozen but may need extra cooking time to soften. How to adjust cooking time for larger portions? For larger portions, increase the cooking time slightly. Always check the chicken’s doneness. Use a meat thermometer to ensure it reaches 165°F (75°C) for safe eating. How to get chicken tender and juicy? To get tender chicken, don’t overcook it. Cook until it’s no longer pink inside. Marinating the chicken beforehand also helps keep it juicy and adds flavor. Alternatives for skillet cooking method If you don’t have a skillet, you can use a wok or a large pot. Both can cook the ingredients evenly. You can also bake the chicken and veggies in the oven for a hands-off approach. This blog post covered a simple and tasty chicken and veggie skillet recipe. We looked at ingredients and nutrients, offering tips for good meals and storage. Cooking steps were clear, making it easy to follow along. Don’t forget to try different veggies or add spices for fun twists. Eating healthy can be easy and enjoyable. I hope you feel ready to cook and experiment with your meals. Enjoy your cooking adventure!

Easy Chicken and Veggie Skillet

Discover a quick and delicious meal with this Easy Chicken and Veggie Skillet recipe! Made with tender chicken, vibrant bell peppers, zucchini, and juicy cherry tomatoes, this one-pan dish is perfect for busy nights. Ready in just 20 minutes, it’s not only flavorful but also packed with nutrients. Click through to explore this mouthwatering recipe and impress your family with a hearty and colorful dinner tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

1 bell pepper (any color), diced

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium heat until it shimmers.

    Add the diced chicken pieces to the skillet, ensuring they are spread out evenly. Season with salt, pepper, and half of the dried Italian herbs. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is deeply browned and no longer pink in the center.

      Once the chicken is cooked, add the minced garlic to the skillet. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.

        Next, stir in the diced bell pepper and sliced zucchini into the mixture. Continue to cook for an additional 5 minutes, allowing the vegetables to soften while maintaining a slight crispness.

          Now, gently mix in the halved cherry tomatoes along with the remaining Italian herbs. Cook for an extra 3-4 minutes, just enough for the tomatoes to soften and release their juices.

            Taste the skillet mixture and adjust the seasoning with more salt and pepper, if needed.

              Remove the skillet from heat. Garnish generously with freshly chopped parsley before serving.

                Vorbereitungszeit, Gesamtzeit, Portionen: 10 Minuten | 20 Minuten | 4 Portionen

                  - Präsentationstipps: For an inviting presentation, serve the chicken and veggie skillet in a wide, rustic serving dish to showcase the colorful ingredients. You can also scoop it into individual plates. Top with additional parsley for a vibrant finish. Pair it with crusty bread for dipping or over a fluffy bed of rice to complete this wholesome meal.

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