If you’re craving a quick, wholesome, and flavorful meal that’s all made in one pan, this Healthy Chicken and Vegetable Skillet is for you! Juicy, seasoned chicken combined with a medley of colorful vegetables creates a balanced and satisfying dish that’s perfect for lunch or dinner. It’s low in carbs, high in protein, and naturally gluten-free.
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Why You’ll Love This Recipe
One-Pan Wonder – Easy cleanup with everything cooked in a single skillet
Loaded with Goodness – Full of lean protein and fresh veggies
Quick & Easy – Ready in 30 minutes, perfect for busy weeknights
Family-Friendly – Mild, comforting flavors everyone will enjoy
Meal Prep Hero – Great for leftovers and weekly meal prep
Ingredients You’ll Need
For the Chicken:
1 lb boneless, skinless chicken breast (cut into bite-sized cubes)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
For the Vegetables:
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 red bell pepper, diced
1 green bell pepper, diced
1 cup broccoli florets
½ cup cherry tomatoes, halved
½ red onion, sliced
2 cloves garlic, minced
1 tbsp olive oil
½ tsp Italian seasoning
Salt and pepper to taste
For Garnish & Serving:
Fresh parsley or basil, chopped
Lemon wedges (for extra brightness)
Cooked quinoa, brown rice, or cauliflower rice (optional)
Tools You’ll Need
Large non-stick skillet or sauté pan
Cutting board and knife
Mixing bowls
Spatula or wooden spoon
Step-by-Step Instructions
Step 1: Season and Prep the Chicken
- In a medium bowl, combine chicken cubes with olive oil, salt, pepper, paprika, garlic powder, and onion powder
- Toss well to coat evenly, then set aside while prepping vegetables
Step 2: Cook the Chicken
3. Heat a large non-stick skillet over medium-high heat
4. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through
5. Remove chicken from skillet and set aside
Step 3: Sauté the Vegetables
6. In the same skillet, add another tablespoon of olive oil
7. Add garlic and red onion, and sauté for 1-2 minutes until fragrant
8. Add zucchini, squash, bell peppers, and broccoli. Sprinkle with Italian seasoning, salt, and pepper
9. Cook for about 6-8 minutes, stirring occasionally, until vegetables are tender but still crisp
Step 4: Combine and Finish
10. Return the cooked chicken to the skillet and add cherry tomatoes
11. Stir everything together and cook for another 2-3 minutes to warm through and allow flavors to blend
12. Squeeze fresh lemon juice over the skillet and top with chopped herbs
Step 5: Serve and Enjoy
13. Serve hot on its own or over a bed of quinoa, brown rice, or cauliflower rice for a complete meal
14. Add extra lemon wedges on the side for a zesty touch
Tips for the Best Chicken & Veggie Skillet
Cut Evenly – Dice chicken and veggies into similar-sized pieces for even cooking
Don’t Overcrowd – Cook in batches if needed to avoid steaming the ingredients
Use What You Have – Feel free to substitute any veggies based on what’s in your fridge
Brighten with Lemon – A splash of citrus at the end lifts all the flavors
Spice it Up – Add crushed red pepper flakes for a bit of heat if you like things spicy
Serving Suggestions
Whole Grain Boost – Serve over brown rice, farro, or quinoa
Low-Carb Option – Pair with cauliflower rice or serve alone
Add a Sauce – A drizzle of balsamic glaze or tahini dressing adds extra flavor
Wrap It – Spoon into whole wheat tortillas for a healthy wrap option
How to Store & Reheat
Storing:
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Freeze portions in a sealed container for up to 2 months
Reheating:
Stovetop: Reheat in a skillet with a splash of water or broth to prevent drying
Microwave: Heat in 1-minute intervals, stirring in between, until warmed through
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be juicier, just adjust the cooking time slightly
2. What vegetables work best for this recipe?
Any quick-cooking veggies like snap peas, asparagus, mushrooms, or spinach are great options
3. Can I make this dish vegan?
Yes! Swap the chicken for tofu, tempeh, or chickpeas and follow the same steps
4. Is this recipe gluten-free?
Yes, just ensure your seasonings and add-ons (like sauces) are gluten-free
Final Thoughts
This Healthy Chicken and Vegetable Skillet is your answer to a fast, nutritious meal without the mess. Bursting with color, texture, and flavor, it’s a feel-good dinner you can feel great about. Make it once and it’s sure to become a regular in your weekly meal rotation!
Try it tonight and let us know how it turned out! Share your delicious plate and tag us online—we’d love to see your skillet success
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 320 | Protein: 35g | Carbohydrates: 14g | Fat: 14g | Fiber: 4g | Sodium: 420mg
Healthy Chicken and Vegetable Skillet
- Total Time: 30 minutes
Description
If you’re craving a quick, wholesome, and flavorful meal that’s all made in one pan, this Healthy Chicken and Vegetable Skillet is for you! Juicy, seasoned chicken combined with a medley of colorful vegetables creates a balanced and satisfying dish that’s perfect for lunch or dinner. It’s low in carbs, high in protein, and naturally gluten-free.
Looking for more simple, nutritious meals? Subscribe now to get healthy recipes sent straight to your inbox!
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breast (cut into bite-sized cubes)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
For the Vegetables:
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 red bell pepper, diced
1 green bell pepper, diced
1 cup broccoli florets
½ cup cherry tomatoes, halved
½ red onion, sliced
2 cloves garlic, minced
1 tbsp olive oil
½ tsp Italian seasoning
Salt and pepper to taste
For Garnish & Serving:
Fresh parsley or basil, chopped
Lemon wedges (for extra brightness)
Cooked quinoa, brown rice, or cauliflower rice (optional)
Instructions
Step 1: Season and Prep the Chicken
-
In a medium bowl, combine chicken cubes with olive oil, salt, pepper, paprika, garlic powder, and onion powder
-
Toss well to coat evenly, then set aside while prepping vegetables
Step 2: Cook the Chicken
3. Heat a large non-stick skillet over medium-high heat
4. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through
5. Remove chicken from skillet and set aside
Step 3: Sauté the Vegetables
6. In the same skillet, add another tablespoon of olive oil
7. Add garlic and red onion, and sauté for 1-2 minutes until fragrant
8. Add zucchini, squash, bell peppers, and broccoli. Sprinkle with Italian seasoning, salt, and pepper
9. Cook for about 6-8 minutes, stirring occasionally, until vegetables are tender but still crisp
Step 4: Combine and Finish
10. Return the cooked chicken to the skillet and add cherry tomatoes
11. Stir everything together and cook for another 2-3 minutes to warm through and allow flavors to blend
12. Squeeze fresh lemon juice over the skillet and top with chopped herbs
Step 5: Serve and Enjoy
13. Serve hot on its own or over a bed of quinoa, brown rice, or cauliflower rice for a complete meal
14. Add extra lemon wedges on the side for a zesty touch
Notes
Cut Evenly – Dice chicken and veggies into similar-sized pieces for even cooking
Don’t Overcrowd – Cook in batches if needed to avoid steaming the ingredients
Use What You Have – Feel free to substitute any veggies based on what’s in your fridge
Brighten with Lemon – A splash of citrus at the end lifts all the flavors
Spice it Up – Add crushed red pepper flakes for a bit of heat if you like things spicy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
