Description
This One Pot Chicken and Vegetables Skillet is a healthy, flavorful, and easy-to-make dinner option that combines tender chicken breast with a vibrant mix of fresh vegetables. Cooked all in a single skillet with aromatic seasonings and a touch of lemon juice, this dish is perfect for busy weeknights and offers a nutritious, gluten-free meal that can be enjoyed on its own or over your favorite grain.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup baby carrots, halved lengthwise
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup broccoli florets
Additional Ingredients
- ½ cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with salt, pepper, garlic powder, and Italian seasoning. Cook for 5 to 6 minutes until the chicken is browned on the outside and cooked through inside. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant, stirring frequently to avoid burning.
- Add Carrots and Bell Pepper: Add the halved baby carrots and chopped red bell pepper to the skillet. Cook for 4 to 5 minutes, allowing the vegetables to soften slightly while maintaining some crunch.
- Cook Remaining Vegetables: Stir in the sliced zucchini, yellow squash, and broccoli florets. Cook everything together for another 4 minutes until the vegetables are tender-crisp and vibrant in color.
- Simmer with Broth and Lemon: Return the cooked chicken to the skillet. Pour in the low-sodium chicken broth and fresh lemon juice, stirring everything to combine. Let the skillet simmer for 2 to 3 minutes, allowing the flavors to meld and the dish to heat through thoroughly.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve warm on its own or over your choice of rice or quinoa for a more filling meal.
Notes
- Feel free to swap in your favorite seasonal vegetables or use pre-cut veggies to save time.
- This recipe can be made with chicken thighs for a juicier alternative.
- Serve over rice, quinoa, or enjoy as a low-carb meal on its own.
- Adjust seasoning to your taste, adding more herbs or a pinch of red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
