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Loaded Chicken and Veggie Skillet

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A quick and colorful skillet meal that mixes diced chicken with fresh vegetables and Italian seasoning, topped with Parmesan.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, diced
  • 2 tablespoons olive oil
  • 1 bell pepper, chopped (any color)
  • 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. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the diced chicken to the skillet and 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. Add the chopped bell pepper, sliced zucchini, and broccoli florets to the skillet. Stir and cook for another 5–7 minutes, until the vegetables are crisp-tender and starting to caramelize.
  4. Stir in the minced garlic and halved cherry tomatoes. Cook for an additional 2–3 minutes, until the garlic is fragrant and the tomatoes soften and begin to burst.
  5. Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the chicken and vegetables, gently tossing so the cheese melts into the dish.
  6. Garnish with freshly chopped parsley and serve warm.

Notes

Serve with rice, quinoa, or a salad. For a low-carb option, use cauliflower rice.

Nutrition

Keywords: chicken skillet, quick meal, healthy dinner, one-pan recipe, easy weeknight dinner

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