Print

Colorful Chicken and Vegetable Skillet

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and healthy chicken and vegetable dish that’s easy to make and perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb of lean chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mixed bell peppers, sliced
  • 1 zucchini, sliced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 cup low-sodium chicken broth
  • Fresh cilantro, for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they are fragrant and softened.
  2. Increase the heat to medium-high and add the chicken pieces. Season with paprika, cumin, salt, and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through.
  3. Toss in the mixed bell peppers and zucchini, stirring well to combine. Cook for another 5 minutes, allowing the vegetables to soften but still retain a slight crunch.
  4. Pour in the chicken broth, bring it to a simmer, and let the mixture bubble gently for an additional 10 minutes, allowing the flavors to meld beautifully.
  5. Taste the dish and adjust seasoning if necessary. Remove from heat and sprinkle fresh cilantro over the top for a burst of freshness!

Notes

Serve with quinoa or brown rice for a complete meal. Leftovers can be stored for up to three days in the fridge.

Nutrition

Find it online: https://doughgirlbylea.com/healthy-dinner-recipes/

Scroll to Top