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Chicken and Vegetables Skillet

A quick and easy chicken and vegetables skillet recipe that's customizable and packed with flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast or thighs Thighs are juicier, but breast works fine
  • 2 cups Mixed vegetables (bell peppers, zucchini, broccoli, carrots, spinach) Any mix of your choice
  • 2 tbsp Olive oil You can also use butter
  • to taste Garlic No measuring; use according to preference
  • 1 Onion Chopped
Seasonings and Liquids
  • to taste Salt
  • to taste Pepper
  • 1 tsp Paprika
  • 1 cup Chicken broth or water For simmering

Method
 

Preparation
  1. Chop the chicken into bite-size pieces and season with salt and pepper.
  2. Heat a large skillet over medium-high heat and add olive oil.
Cooking
  1. Add the seasoned chicken to the skillet and cook until golden brown, then remove and set aside.
  2. In the same skillet, add chopped onions and firm vegetables and sauté until they begin to soften.
  3. Add any quick-cooking veggies like zucchini or broccoli and garlic, cooking for another minute.
  4. Return the chicken to the skillet and pour in the chicken broth, simmering for a couple of minutes until heated through.
Serving
  1. Serve hot, over rice, quinoa, or in tortillas.

Notes

This dish is flexible; feel free to swap ingredients. You can add extra spices for heat or mix different vegetables based on availability. It's easy to clean up while cooking.