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Chicken Vegetables Skillet

An easy, flavorful skillet dinner featuring juicy chicken and colorful vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound chicken breast, diced Use chicken thighs for juiciness or chicken sausage for a twist.
  • 1 cup bell peppers, sliced Any color will work.
  • 1 cup zucchini, sliced For that soft but snappy bite.
  • 1 cup onion, chopped
  • 1 cup carrots, sliced Adds sweetness.
  • 1 cup cherry tomatoes, halved They burst and create a saucy flavor.
  • 1 cup spinach or kale, optional Add at the last second for freshness.
  • 2 cloves garlic, minced For added flavor.
  • 1 tablespoon olive oil For cooking.
  • to taste salt and pepper Season to preference.
  • 1 teaspoon paprika or chili flakes Optional spices for extra kick.

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes.
  3. Add the onion and garlic, cooking until the onion is translucent.
  4. Stir in the bell peppers, zucchini, carrots, and spinach, cooking for another 10 minutes until the vegetables are tender.
  5. Add the cherry tomatoes last, cooking just until they begin to soften.
  6. Season with salt, pepper, and paprika or chili flakes.
  7. Serve immediately, optionally drizzling with lemon juice for extra flavor.

Notes

Leftovers taste even better the next day. Store in an airtight container in the fridge. Reheat gently with a splash of water to prevent dryness. This dish is flexible, so feel free to swap veggies depending on what you have.