Speedy Chicken & Veggie Skillet for Busy Weeknights
This speedy chicken and veggie skillet is perfect for busy weeknights, offering a delicious and healthy meal in under 30 minutes. It's packed with flavor and customizable with your favorite protein and vegetables.
Equipment
- Large skillet
- Non-stick pan
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces (or opt for firm tofu for a vegetarian twist)
- 1 large bell pepper any color, sliced
- 1 medium onion sliced
- 2 cups broccoli florets
- 1 cup cherry tomatoes halved
Seasoning & Oil
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried Italian seasoning or your favorite herb blend
- ½ tsp paprika
- Salt and freshly ground black pepper to taste
For Serving (optional)
- Cooked quinoa, brown rice, or whole wheat pasta
Instructions
Cooking Steps
- Cut the chicken or tofu into bite-sized pieces, slice the bell pepper and onion, and cut broccoli into small florets, then mince the garlic.
- Heat olive oil in a large skillet or non-stick pan over medium-high heat.
- Add chicken to the skillet, season with salt, pepper, paprika, and Italian seasoning, and cook for 5-7 minutes until browned and cooked through; remove and set aside.
- Add onion and bell pepper to the same skillet, sauté for 3-5 minutes until soft, then add minced garlic and broccoli florets, cooking for another 3-4 minutes until tender-crisp.
- Return cooked chicken to the skillet with the vegetables, add halved cherry tomatoes, and stir everything together, cooking for 1-2 minutes to warm tomatoes.
- Taste the dish and adjust seasoning as needed.
Notes
This recipe is highly versatile; feel free to swap in your favorite vegetables or protein. For an extra kick, add a pinch of red pepper flakes with the Italian seasoning. You can also meal prep this dish by cooking it ahead of time and portioning it into containers for quick lunches or dinners throughout the week.