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- 2 boneless, skinless chicken breasts, chopped into bite-sized pieces - 1 cup fresh broccoli florets - 1 red bell pepper, thinly sliced - 1 yellow zucchini, thinly sliced - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 1 teaspoon dried Italian seasoning - Salt and freshly cracked black pepper, to taste The main stars of this dish are the chicken and colorful veggies. I love using chicken breasts because they cook quickly and taste great. Plus, they soak up flavors well. Fresh broccoli, red bell pepper, and yellow zucchini bring a balance of crunch and sweetness. The cherry tomatoes add a juicy burst, making every bite exciting. Garlic gives it a fragrant kick, while olive oil helps everything sizzle beautifully. - Fresh basil leaves - Other herbs Garnishing is a fun way to elevate your dish. Fresh basil leaves add a pop of color and flavor. You could also try other herbs like parsley or thyme. These add freshness and make your meal look fancy. - Alternative proteins - Different vegetables If you want to switch things up, you can use alternative proteins like shrimp or tofu. Both work well and add unique flavors. For veggies, feel free to get creative! Use snap peas, carrots, or even spinach. This recipe is versatile, and you can mix and match based on what you have on hand. {{ingredient_image_2}} Preparing the chicken First, grab two boneless, skinless chicken breasts. Chop them into bite-sized pieces. This helps them cook fast and evenly. Make sure each piece is about the same size. This way, they will all cook at the same time. Chopping vegetables Next, let’s chop the veggies. You need fresh broccoli florets, a red bell pepper, and a yellow zucchini. Slice the bell pepper thinly. Cut the zucchini into rounds. Also, halve some cherry tomatoes to add at the end. Mince two cloves of garlic for a nice, strong flavor. Searing the chicken Now, heat two tablespoons of extra virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chopped chicken. Sprinkle it with salt, black pepper, and one teaspoon of dried Italian seasoning. Sear the chicken for about 5-7 minutes, stirring often. You want it golden brown and fully cooked. Adding vegetables Once the chicken is cooked, stir in the minced garlic. Cook it for one more minute. Then, add the chopped broccoli, bell pepper, and zucchini to the skillet. Toss everything together and cook for another 5 minutes. The veggies should be tender but still crisp. Finally, fold in the halved cherry tomatoes. Cook them for just 1-2 minutes until warmed through. Plating the dish To serve, use a large, decorative bowl. Spoon the colorful chicken and veggies into the bowl. This makes for a bright and inviting presentation. Garnish with fresh basil leaves for a pop of color and flavor. Pairing ideas You can enjoy this dish with a side of crusty bread. It’s perfect for soaking up those delicious juices. A simple green salad also pairs well for a fresh touch. To ensure chicken is properly cooked, cut it into small pieces. This helps it cook evenly. Always check the chicken's center with a meat thermometer. It should reach 165°F for safety. Use medium-high heat for a good sear. This gives the chicken a nice golden color. For perfectly tender vegetables, add them to the skillet after the chicken is cooked. This keeps them bright and crisp. Cook the veggies just until they are tender, about 5 minutes. This way, they maintain their nutrients and crunch. You can add spices or sauces for more flavor. Try garlic powder, paprika, or chili flakes for a kick. A splash of soy sauce or balsamic vinegar can deepen the taste. Mix and match spices to find your favorite blend. Adjusting seasoning to taste is key. After cooking, taste your dish and add salt or pepper if needed. Fresh herbs, like basil, can brighten up the dish. Always remember, it’s easier to add than to remove. Prep ahead for quick meals. Chop your chicken and veggies the night before. Store them in airtight containers to keep them fresh. This cuts down your cooking time. Using pre-cut vegetables can save time, too. Many stores offer fresh, ready-to-cook veggies. This makes your Minute Chicken & Veggie Skillet even quicker to prepare. Pro Tips Perfectly Cooked Chicken: Ensure your chicken pieces are evenly sized for consistent cooking. This will help them brown nicely and cook through at the same time. Vegetable Crispness: To maintain the vibrant color and crunch of your vegetables, avoid overcooking them. They should be tender yet still firm. Flavor Boost: For an extra layer of flavor, consider marinating the chicken for at least 30 minutes in olive oil, garlic, and Italian seasoning before cooking. Fresh Herbs: Always add fresh herbs like basil at the end of cooking to preserve their flavor and aroma. They enhance the dish significantly when served fresh. {{image_4}} If you want a gluten-free meal, just skip any sauces with gluten. Use fresh herbs and spices for flavor. For a low-carb option, swap out the zucchini with cauliflower. Cauliflower has fewer carbs and adds a nice texture. Seasonal veggies can make your skillet new and exciting. In spring, use asparagus and peas. In fall, try adding Brussels sprouts or butternut squash. For protein swaps, you can use shrimp or tofu. Both options cook fast and taste great. To give your dish a Mediterranean twist, add olives and feta cheese. You can also use lemon juice for a bright flavor. For an Asian-inspired version, try soy sauce and sesame oil. Add snap peas or bok choy for a fresh crunch. To store leftovers, let the skillet cool down first. Place the chicken and veggies in an airtight container. You can keep them in the fridge for up to three days. When you want to eat them, check for any signs of spoilage. If they smell fine and look good, they are safe to eat. For freezing, use a freezer-safe container. Make sure to leave some space for expansion. You can freeze the dish for up to three months. When you want to enjoy it again, let it thaw overnight in the fridge. To reheat, warm it in a skillet over low heat. Stir occasionally until it's hot. You can also use the microwave for quick reheating. To make meal prep easy, cook a double batch of the skillet. Divide it into portion-sized containers. This way, you have quick meals ready for busy days. You can also chop the veggies ahead of time. Store them in the fridge for up to two days. This saves time and makes cooking faster. Cooking chicken in a skillet takes about 5-7 minutes for bite-sized pieces. If you use whole chicken breasts, it may take 10-12 minutes. Always check the chicken's center. It should reach 165°F to be safe to eat. Cutting the chicken into smaller pieces cooks it faster and more evenly. Yes, you can use frozen vegetables! They are quick and easy. Just remember to cook them a bit longer. Fresh veggies offer a nice crunch and bright flavor. If using frozen, add them to the skillet right after the chicken is cooked. This way, they heat through without overcooking. This dish goes well with many sides. Here are some ideas: - Crusty bread to soak up the juices - Warm rice or quinoa for extra carbs - A light salad for freshness - Steamed or roasted potatoes for heartiness Feel free to mix and match based on what you enjoy! This blog post covered the key ingredients and steps to make a tasty chicken and veggie skillet dish. We discussed main ingredients, optional garnishes, and substitution ideas. You learned step-by-step instructions, from prepping to plating your meal. I also shared valuable tips on cooking techniques and flavor enhancements. Finally, we explored variations and storage options. Use these insights to craft your own delicious skillet meal. Enjoy cooking and experimenting with flavors!

Sizzling Chicken & Colorful Veggie Skillet

A vibrant and healthy skillet dish featuring chicken and colorful vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, chopped into bite-sized pieces
  • 1 cup fresh broccoli florets
  • 1 piece red bell pepper, thinly sliced
  • 1 piece yellow zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried Italian seasoning
  • to taste salt and freshly cracked black pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a spacious skillet, heat the olive oil over medium-high heat until shimmering.
  • Add the chopped chicken pieces to the skillet. Season generously with salt, pepper, and Italian seasoning. Sauté for about 5-7 minutes, stirring often, until the chicken achieves a golden-brown color and is cooked through.
  • When the chicken is fully cooked, stir in the minced garlic and sauté for an additional minute, allowing the garlic to release its aroma without burning.
  • Add the broccoli florets, sliced red bell pepper, and yellow zucchini to the skillet. Toss all ingredients together and cook for another 5 minutes, or until the vegetables are tender yet retain crispness.
  • Gently fold in the halved cherry tomatoes and cook for 1-2 minutes, just until they are warmed through.
  • Remove the skillet from the heat. Taste and adjust the seasoning with more salt or pepper as desired. Just before serving, garnish the dish with fresh basil leaves.

Notes

Serve in a large decorative bowl and complement with crusty bread.
Keyword chicken, healthy, quick meal, skillet, vegetables