Healthy Chicken and Vegetables Skillet
This Healthy Chicken and Vegetables Skillet is a vibrant, one-pan meal packed with juicy chicken pieces and colorful sauteed veggies tossed in olive oil, garlic, and herbs.It’s Mediterranean-inspired, loaded with nutrients, and perfect for busy weeknights no heavy sauces, just fresh and natural flavors that shine.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 2–3
Ingredients
For the Chicken
450 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-size pieces
1 tbsp olive oil
2 cloves garlic, minced
½ tsp paprika
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp black pepper
Salt, to taste
Juice of ½ lemon
For the Vegetables
1 tbsp olive oil
1 small zucchini, sliced into half-moons
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small carrot, thinly sliced
1 cup broccoli florets
½ cup cherry tomatoes, halved
Salt and pepper, to taste
Optional: ½ tsp crushed red pepper flakes
Optional Garnish
Fresh parsley or basil, chopped
A sprinkle of feta cheese or parmesan
Extra lemon wedges
Instructions
1. Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add chicken pieces, garlic, paprika, oregano, thyme, salt, and pepper.
Cook for 6–8 minutes, stirring occasionally, until chicken is golden and fully cooked.
Squeeze lemon juice over the chicken, then remove from the skillet and set aside.
2. Saute the Vegetables
In the same skillet, add another 1 tbsp olive oil.
Add zucchini, bell peppers, carrot, and broccoli.
Cook for 5–6 minutes, stirring often, until slightly tender but still crisp.
Add cherry tomatoes, season with salt and pepper, and cook for another 2 minutes.
3. Combine and Serve
Return the cooked chicken to the skillet with the vegetables.
Toss everything together for 1–2 minutes to combine flavors.
Taste and adjust seasoning as needed.
Garnish with parsley, basil, or feta before serving.
Chef’s Tips
Swap chicken for shrimp or tofu for a pescatarian or vegetarian twist.
Add a spoonful of pesto or tzatziki for extra Mediterranean flavor.
Serve over brown rice, quinoa, or whole-grain pasta for a more filling meal.
Use pre-cut stir-fry vegetables to save time.
Frequently Asked Questions
Q1: Can I use frozen vegetables?
Yes! Just thaw and pat dry before adding to the skillet — they’ll cook faster, so reduce the time by 2–3 minutes.
Q2: How can I make it creamy?
Add 2 tbsp of Greek yogurt or light cream cheese after combining chicken and veggies for a light creamy texture.
Q3: Can I meal prep this?
Absolutely! It keeps well in the fridge for up to 4 days — reheat gently in a pan or microwave.
Nutritional Information
Calories: 370 kcal
Protein: 38 g
Carbohydrates: 16 g
Fat: 17 g
Fiber: 5 g
Sugar: 8 g
Sodium: 520 mg