Description
Succulent chicken dances with crisp vegetables in this one-pan Mexican-inspired skillet, delivering maximum flavor with minimal cleanup. Nutrition meets deliciousness, inviting you to savor a quick, wholesome meal that satisfies both hunger and health goals.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables:
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup carrots, sliced
Seasonings and Liquids:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Warm olive oil in a large skillet over medium-high heat until shimmering.
- Generously coat chicken pieces with a blend of garlic powder, onion powder, paprika, salt, and pepper.
- Place seasoned chicken in the hot skillet, cooking each side until golden and crisp, approximately 6 minutes total.
- Transfer cooked chicken to a clean plate, keeping it warm.
- Without cleaning the skillet, add chopped zucchini, bell peppers, cherry tomatoes, and carrots.
- Sauté vegetables for 3-4 minutes, allowing them to develop slight caramelization and remain crisp-tender.
- Sprinkle Italian seasoning and red pepper flakes over the vegetables for enhanced flavor profile.
- Pour chicken broth into the skillet, creating a light sauce and helping vegetables soften slightly.
- Allow liquid to simmer and reduce for 2 minutes, concentrating the flavors.
- Reintroduce chicken to the skillet, drizzling fresh lemon juice over the entire mixture.
- Gently stir and heat for an additional 2 minutes to marry flavors and ensure chicken remains warm.
- Optional: Garnish with freshly grated Parmesan cheese before serving hot.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that’s packed with protein and keeps the same delicious flavor profile.
- Use low-sodium chicken broth to control salt intake and make the dish more heart-healthy for those watching their sodium levels.
- Quick-slice vegetables into similar sizes to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Choose organic vegetables and free-range chicken to boost nutritional value and support more sustainable food choices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 275 kcal
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg