Description
A delightful one-pan dish combining juicy chicken, vibrant veggies, and a sprinkle of Parmesan, perfect for busy weeknights.
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
- In a large skillet, heat the olive oil over medium-high heat.
- Add the diced chicken to the skillet along with Italian seasoning, salt, and black pepper. Sauté for 5–7 minutes until the chicken is golden brown and cooked through.
- Next, toss in the bell pepper, zucchini, and broccoli florets. Sauté for another 5–7 minutes until the vegetables are crisp-tender.
- Stir in the minced garlic and halved cherry tomatoes, cooking for an additional 2–3 minutes until fragrant. Remove from heat and sprinkle with grated Parmesan cheese, tossing gently to melt the cheese. Garnish with parsley before serving.
Notes
This dish can be served on its own or paired with crusty bread, salad, or over rice/quinoa. Leftovers should be stored in an airtight container and can be reheated in a skillet or microwave.
- 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: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg