Description
A quick and nutritious Loaded Chicken and Veggie Skillet featuring tender diced chicken breast sautéed with colorful bell peppers, zucchini, broccoli, and cherry tomatoes. Enhanced with Italian seasoning, fresh garlic, and Parmesan cheese, this vibrant one-pan meal is perfect for a healthy weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 bell pepper, chopped (any color)
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
Finishing Touches
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the Skillet: In a large skillet, warm the olive oil over medium-high heat, preparing the pan to cook the chicken evenly.
- Cook the Chicken: Add the diced chicken to the skillet, seasoning it with Italian seasoning, salt, and black pepper. Stir occasionally and cook for 5–7 minutes until the chicken is golden brown and thoroughly cooked.
- Add Vegetables: Introduce the chopped bell pepper, sliced zucchini, and broccoli florets to the skillet. Stir to combine and cook for 5–7 minutes until the vegetables are crisp-tender and begin to caramelize, enhancing their natural sweetness.
- Incorporate Garlic and Tomatoes: Mix in the minced garlic and halved cherry tomatoes. Cook for another 2–3 minutes until the garlic is fragrant and the tomatoes soften and start to burst, adding rich flavor and texture.
- Finish with Cheese: Remove the skillet from heat and sprinkle the grated Parmesan cheese over the mixture. Gently toss so the cheese melts into the hot chicken and vegetables, creating a creamy, savory finish.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a pop of color and fresh flavor. Serve the skillet warm for a delicious meal.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Feel free to use any bell pepper color based on preference or availability.
- To make the dish spicier, add a pinch of red pepper flakes during cooking.
- Serve with cooked rice, quinoa, or crusty bread for a more filling meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
