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- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 bell pepper, diced - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved Chicken is the star here. It cooks fast and stays juicy. Use fresh veggies for great color and taste. Bell peppers add crunch, while zucchini brings a soft texture. Cherry tomatoes add sweetness and a burst of flavor. - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs Olive oil gives a nice flavor and helps cook the chicken. Garlic adds a fragrant note that lifts the dish. Italian herbs blend well with the chicken and veggies, bringing a homey taste. - Additional veggies like carrots or broccoli - Spices like paprika or red pepper flakes Feel free to add more veggies for extra nutrients. Carrots and broccoli are great choices. If you like heat, sprinkle in some paprika or red pepper flakes for a kick. This recipe is flexible, so have fun with it! You can find the full recipe above for all the details. First, cut your chicken into bite-sized pieces. This helps it cook evenly. Next, chop your vegetables. Dice the bell pepper and slice the zucchini into half-moons. This adds color and crunch to your dish. Now, preheat your skillet over medium heat. I like to use a large skillet for this recipe. It gives me enough space to brown the chicken and cook the veggies without crowding. Once the skillet is hot, add the olive oil. Let it heat for a moment. Add the chicken pieces to the skillet. Season with salt, pepper, and half of the Italian herbs. Cook for about 5-7 minutes. Stir occasionally until the chicken is brown and cooked through. Next, add the minced garlic to the skillet. Sauté for about 30 seconds. You want the garlic to become fragrant but not burned. Then, stir in your diced bell pepper and zucchini. Cook for another 5 minutes. The veggies should be tender but still crisp. Now, it’s time to add the halved cherry tomatoes. Stir them into the skillet along with the remaining Italian herbs. Cook for an additional 3-4 minutes. This allows the tomatoes to soften slightly and release their juices. Taste your dish and adjust the seasoning if needed. You can add more salt, pepper, or herbs based on your preference. Finally, remove from heat. Garnish with fresh chopped parsley before serving. For the full recipe, check the previous section. Enjoy your easy chicken and veggie skillet! To get the perfect chicken texture, cook the chicken in a hot skillet. This helps seal in juices. Cut the chicken into small pieces for even cooking. Aim for a nice golden-brown color. For timing, cook the vegetables until they are tender but still crisp. Bell peppers and zucchini should take about 5 minutes. Add them after the chicken is mostly done. Garnishing with parsley brightens the dish. It adds color and fresh flavor. Just chop some parsley and sprinkle it on top before serving. For side dishes, consider serving the skillet with crusty bread. Rice or quinoa also pair well. These sides soak up the tasty juices from the skillet. One common mistake is overcooking the chicken. This can make it dry. Always keep an eye on the cooking time to ensure it stays juicy. Another mistake is under-seasoning. Season the chicken and veggies well. Salt, pepper, and herbs are key to a tasty dish. Tasting as you go helps adjust flavors. For the full recipe, check out the Easy Chicken and Veggie Skillet! {{image_2}} You can switch the chicken for turkey or tofu. Turkey works great and cooks fast. Use the same amount as chicken. Tofu adds a nice twist, too. Make sure to press it to remove extra water. Then, cut it into cubes. You can also use leftover rotisserie chicken. Just shred it and add it when the veggies cook. This saves time and adds flavor. Feel free to use seasonal vegetables. Think about what’s fresh in your area. This keeps the dish vibrant and tasty. You can add carrots, broccoli, or spinach. Frozen veggies are also a good choice. They are quick and convenient. Just toss them in during cooking. They blend well and save prep time. To add heat, try adding spices like red pepper flakes. This gives your dish a nice kick. You can also play with different herbs. Basil, cilantro, or dill can change the flavor profile. Choose what you love to make it yours. Experimenting is half the fun in cooking! For the full recipe, check out the Easy Chicken and Veggie Skillet. After cooking your Easy Chicken and Veggie Skillet, let it cool. Place the skillet on a cooling rack for about 10 to 15 minutes. This step helps prevent steam buildup, which can make your dish soggy. Use airtight containers to store the leftovers. Glass containers work great for this. They keep the food fresh and allow you to see what's inside. If you prefer, you can use plastic containers that seal well. Store the dish in the fridge for up to three days. To reheat, I recommend using the stovetop. Heat a pan over medium heat and add a splash of water or broth. This method helps keep the chicken moist. Stir occasionally for even heating. You can also use a microwave. Place the chicken and veggies in a microwave-safe dish. Cover it with a lid or a damp paper towel. Heat in short bursts, about one minute at a time, stirring in between. This way, you avoid hot spots. If you want to save some for later, freeze your leftovers. Let the dish cool completely first. Portion the chicken and veggies into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. For best quality, eat frozen leftovers within three months. When you're ready to eat, thaw in the fridge overnight. If you're in a hurry, you can use a microwave on a defrost setting. Just make sure it thaws evenly. You can make this dish healthier in two main ways: lowering fat content and adding more vegetables. - Lowering fat content: Use less olive oil or substitute it with a low-calorie cooking spray. You can also opt for skinless chicken breast, which has less fat than other cuts. - Adding more vegetables: Toss in extra veggies like spinach, broccoli, or cauliflower. The more colors you add, the more nutrients you get! Yes, you can definitely make this recipe in advance. Meal prepping options can save you time. - Meal prepping options: Cook the skillet dish and let it cool. Store it in airtight containers in the fridge. You can enjoy it for lunches or quick dinners! - Storage timelines: In the fridge, the dish lasts about 3-4 days. If you freeze it, it can last for up to 3 months. Just make sure to label the container with the date. You can pair this dish with various sides and drinks. It makes your meal even better! - Side dish ideas: Serve it with rice, quinoa, or a fresh salad. Crusty bread or garlic bread also works great! - Drink pairings: A light white wine or sparkling water can enhance the meal. For a non-alcoholic option, try iced tea or lemonade for a refreshing touch. For the detailed cooking steps, check the Full Recipe. You now know how to make a tasty chicken and veggie skillet. We talked about the key ingredients, cooking steps, and helpful tips. Remember to avoid common mistakes like overcooking chicken and under-seasoning your dish. You can swap proteins and veggies to fit your taste. With the right storage tips, you can enjoy leftovers too. Cooking can be fun and rewarding. Go ahead and try this simple recipe to impress your family and friends!

Easy Chicken and Veggie Skillet

Whip up this easy chicken and veggie skillet in just 20 minutes for a delicious and healthy meal! With tender chicken, vibrant bell peppers, zucchini, and sweet cherry tomatoes, this dish is packed with flavor and nutrients. Perfect for busy weeknights or a quick lunch, it’s a one-pan wonder the whole family will love. Click through for the full recipe and make dinnertime a breeze with this tasty skillet meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

1 bell pepper (any color), diced

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large skillet over medium heat.

    Once hot, add the chicken pieces to the skillet and season with salt, pepper, and half of the Italian herbs. Cook for about 5-7 minutes until the chicken is browned and cooked through, stirring occasionally.

      Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

        Stir in the diced bell pepper and zucchini. Cook for an additional 5 minutes, or until the vegetables are tender but still crisp.

          Add the halved cherry tomatoes and the remaining Italian herbs to the skillet. Cook for another 3-4 minutes, allowing the tomatoes to soften slightly.

            Taste and adjust the seasoning if necessary.

              Remove from heat and garnish with fresh chopped parsley before serving.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                  - Presentation Tips: Serve the chicken and veggie skillet in a large, rustic dish, or portion it into individual plates. Sprinkle more parsley on top for a fresh touch and serve with crusty bread or over a bed of rice for a complete meal.