Description
This one-pan meal is packed with lean protein, fresh vegetables, and flavorful seasonings. It’s a quick and easy dinner that’s perfect for busy weeknights. Plus, it’s low-carb, gluten-free, and loaded with nutrients!
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 zucchini (sliced)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 2 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Season the Chicken – In a bowl, toss the chicken pieces with garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning.
- Cook the Chicken – Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 5–7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables – In the same skillet, add minced garlic, zucchini, bell peppers, broccoli, and cherry tomatoes. Cook for about 4–5 minutes, stirring occasionally, until the veggies are slightly tender.
- Add Flavor – Pour in the chicken broth and lemon juice. Stir in the red pepper flakes for a little heat. Let everything simmer for another 2 minutes.
- Combine and Finish – Return the cooked chicken to the skillet and mix everything together. Let it heat for 1–2 more minutes.
- Garnish & Serve – Sprinkle Parmesan cheese (if using) and fresh parsley on top. Serve warm and enjoy!
Notes
- You can swap chicken for shrimp, tofu, or turkey for variety.
- For extra flavor, add a splash of balsamic vinegar.
- Serve it over brown rice, quinoa, or cauliflower rice for a complete meal.