Description
A quick and healthy chicken and vegetable skillet recipe, featuring tender chicken strips sautéed with fresh broccoli, bell peppers, and zucchini, seasoned with garlic, oregano, and paprika. This nutritious dish comes together in just 25 minutes, perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut into strips
Vegetables
- 1 cup broccoli florets
- 1/2 cup bell peppers, sliced
- 1 medium zucchini, sliced
Seasonings and Oil
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook chicken: Add the chicken strips to the skillet and cook for 5-6 minutes until they are golden brown and cooked through, turning occasionally for even cooking.
- Add vegetables and garlic: Add the minced garlic, broccoli florets, sliced bell peppers, and zucchini to the skillet with the chicken.
- Season: Sprinkle the dried oregano, paprika, salt, and pepper over the mixture, then stir well to evenly distribute the seasonings.
- Cook vegetables: Continue to cook the chicken and vegetables together for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.
- Serve: Remove from heat and serve immediately while hot for the best flavor and texture.
Notes
- For extra flavor, add a squeeze of fresh lemon juice before serving.
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Feel free to add other vegetables like mushrooms or carrots, adjusting cooking time accordingly.
- Serve with a side of brown rice or quinoa for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
