Description
A quick and flavorful one-pan chicken and vegetable meal, perfect for busy weeknights.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season both chicken breasts with salt, pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil.
- Place the chicken in the hot skillet and cook until browned, about 6–7 minutes per side.
- Remove the chicken from the skillet and set it aside on a plate.
- Add minced garlic, broccoli, bell peppers, and zucchini to the skillet. Sauté until vegetables are tender-crisp, about 5–7 minutes.
- Return the chicken to the skillet and cook an additional 3–4 minutes until heated through.
- Slice or serve whole, and enjoy warm.
Notes
For more tender broccoli, cover the skillet for a minute. This dish goes well with brown rice or quinoa for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg