Description
Chicken and Vegetable Skillet is a vibrant, one-pan meal that marries tender chicken with colorful veggies, creating a delightful dish bursting with flavor. Perfect for busy weeknights, this recipe is not only quick to prepare but also versatile enough to accommodate seasonal produce or leftovers. With the savory aroma of garlic and fresh herbs wafting through your kitchen, this skillet meal will impress family and friends alike while nourishing your body. Enjoy a wholesome dinner that comes together in just minutes!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers (mixed colors), sliced
- 1 medium zucchini, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing the vegetables and slicing the chicken into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat until shimmering. Add chicken pieces; cook for 6–8 minutes until golden brown.
- Add chopped onion; sauté until translucent, then add bell peppers and zucchini. Cook for about 5 minutes until softened.
- Stir in minced garlic during the last minute of cooking to release its aroma.
- In a small bowl, whisk together soy sauce and honey; pour over chicken and veggies, allowing it to bubble for an additional 1–2 minutes.
- Taste and adjust seasoning with salt or pepper as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 7g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg