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Loaded Chicken and Veggie Skillet

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A quick and delicious skillet dish featuring tender chicken and fresh seasonal vegetables, perfect for busy weeknights.

Ingredients

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  • 1 lb boneless, skinless chicken breast, diced
  • 2 tablespoons olive oil
  • 1 bell pepper, chopped
  • 1 zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • ¼ cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  2. Add the diced chicken to the skillet, season with Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through.
  3. Incorporate the chopped bell pepper, sliced zucchini, and broccoli florets. Stir and cook for another 5-7 minutes until the vegetables are crisp-tender.
  4. Add the minced garlic and halved cherry tomatoes, cooking for an additional 2-3 minutes until the garlic is fragrant and the tomatoes soften.
  5. Remove from heat, sprinkle with grated Parmesan cheese, and gently toss to melt the cheese.
  6. Garnish with freshly chopped parsley and serve warm.

Notes

For extra flavor, add fresh herbs like basil or thyme, and consider a squeeze of lemon juice before serving.

Nutrition

Find it online: https://sousviderecipe.com/loaded-chicken-and-veggie-skillet/