Chicken and Vegetables Skillet
A quick and healthy one-pan meal featuring juicy chicken and vibrant vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 piece bell pepper, chopped
- 1 piece zucchini, chopped
- 1 cup broccoli florets
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1 tablespoon soy sauce (optional)
Instructions
Cooking Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt, pepper, and Italian herbs.
- Add the chicken to the skillet and cook until browned and cooked through, about 6-7 minutes per side.
- Remove chicken from the skillet and set aside.
- In the same skillet, add the garlic and vegetables, and stir-fry for about 5 minutes, or until vegetables are tender.
- Slice the chicken and return it to the skillet, adding soy sauce if desired.
- Stir everything together and cook for an additional 2 minutes.
- Serve hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or skillet. Can be frozen for up to three months. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F. Customize the vegetables based on preference.