Description
A one-pan dish with juicy chicken, colorful vegetables, herbs, and a bright savory sauce. Perfect for quick weeknight dinners with minimal cleanup.
Ingredients
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon fine sea salt, divided
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 small yellow onion, diced
3 cloves garlic, minced
1 medium zucchini, sliced into half-moons
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 cup broccoli florets
1 cup cherry tomatoes, halved
1/3 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1 teaspoon honey
1 tablespoon chopped fresh parsley
Instructions
Pat chicken dry and season with 1/2 tsp salt, pepper, paprika, Italian seasoning, and garlic powder
Dice onion, slice zucchini, and prepare vegetables
Heat 1 tbsp olive oil in a skillet, sear chicken for 5-7 minutes
Push chicken to the sides, sauté onions and garlic for 2-3 minutes
Add vegetables, chicken broth, lemon juice, and honey; cook 8-10 minutes
Toss everything together, cook 3-5 more minutes until chicken is golden and veggies are tender
Garnish with parsley before serving
Notes
Use any colorful vegetables (e.g., carrots, snow peas)
Chicken can be cooked fully before adding veggies
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg