Joyful Chicken and Veggie Skillet: 30 Min

Okay, let’s talk about those nights when you’re utterly wiped but still want something *good* and healthy on the table. I used to dread dinner prep after a long day, convinced cooking was this big, complicated chore. But then I discovered the pure joy in simple, delicious food, and this Chicken and veggie skillet is a perfect example of that! It’s packed with color, totally low-carb, and the best part? It all happens in ONE pan. Seriously, it’s a lifesaver and embodies everything I love about cooking: making amazing meals accessible and joyful for everyone. You can even follow along on my Facebook page for more kitchen fun!

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Why You’ll Love This Chicken and Veggie Skillet

Trust me, this recipe is a weeknight game-changer. Here’s why you’ll want to make it again and again:

• Super Speedy: Ready in just 30 minutes from start to finish!
• One-Pan Wonder: Minimal dishes means less cleanup – that’s a win!
• Healthy & Delicious: It’s low-carb, packed with protein, and bursting with fresh flavor.
• So Versatile: Easily swap out veggies based on what you have in your fridge.

Ingredients for Your Easy Weeknight Dinner

Alright, let’s get our mise en place ready for this fantastic chicken and veggie skillet! You’ll need just a few simple things for this easy weeknight dinner, and trust me, they come together beautifully.

Here’s what to grab:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup broccoli florets
• 1 cup chopped bell peppers (any color works great here – red, yellow, orange add such pretty color!)
• 1 cup sliced zucchini
• 1/2 cup chopped onion
• 1/4 cup chicken broth
• 1 tablespoon chopped fresh parsley (this is totally optional, but it gives a lovely fresh finish!)

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Tips for the Best Chicken and Vegetable Skillet

You know, I learned a few things over the years of making this chicken and veggie skillet, and these little tips really make a difference. They’re all about making sure you get that perfect bite every single time, just like you’d find in a chicken fajitas skillet recipe!

First off, don’t overcrowd the pan when you’re cooking the chicken. Seriously, give those chicken pieces some breathing room! If you pile them all in at once, they’ll steam instead of searing, and you won’t get that lovely golden-brown color that adds so much flavor. Cook the chicken in batches if your skillet isn’t big enough. It takes an extra minute or two, but it’s totally worth it for the taste!

Also, pay attention to your veggies. You want them tender-crisp, not mushy. That means not cooking them for too long! The 8-10 minutes with the lid on is usually just right, but keep an eye on them. You want a little bite left. And remember, you can always pop the lid off for the last minute or two to let any excess liquid evaporate and get everything nice and heated through.

Finally, don’t be afraid to taste as you go! A little pinch of salt here, a grind of pepper there. The seasonings are simple, but making sure they’re just right for *your* taste buds is key to making this your favorite easy weeknight dinner.

How to Make This Low Carb Chicken Skillet

Alright, ready to whip up this amazing low carb chicken skillet? It’s honestly so easy, you’ll wonder why you ever stressed about dinner! This one pan chicken dinner makes weeknights feel like a breeze. We’re talking simple steps, fresh ingredients, and pure cooking joy. Let’s get this chicken and veggie skillet going!

Step 1: Prepare and Sear the Chicken

First things first, let’s get that chicken ready. Make sure your chicken pieces are cut into nice, bite-sized chunks. Toss them right in the skillet with the olive oil, paprika, garlic powder, salt, and pepper. Give it a good stir so everything is coated. Now, crank up the heat to medium-high and let those chicken pieces sear for about 5-7 minutes, stirring every so often, until they’re beautifully browned. That browning adds so much flavor!

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Step 2: Add Vegetables and Broth

Once the chicken has that gorgeous sear, it’s time for the veggies! Toss in your broccoli, bell peppers, zucchini, and onion. Give it all a good stir to mix them in with the chicken. Now, pour in that chicken broth – it’s going to create a little steam and help everything cook through. Bring it to a nice simmer, then turn the heat down to medium-low, pop a lid on, and let it do its magic for about 8-10 minutes. You want those veggies to be tender but still have a little bite to them – that’s the tender-crisp magic!

Step 3: Finishing Touches and Serving

Almost there! Once the veggies are perfectly tender-crisp, give everything one last stir. If you’re using fresh parsley, sprinkle it in now – it really brightens everything up. And that’s it! Your delicious chicken and veggie skillet is ready to go. Serve it up right away while it’s hot and fresh. Enjoy every last colorful bite!

Ingredient Notes and Substitutions for Your Chicken and Veggie Skillet

Okay, so this Chicken and veggie skillet recipe is fantastic because it’s super forgiving! Don’t have exactly what’s listed? No worries at all! The beauty of a good stir-fry or skillet meal is its adaptability. Think of my ingredient list as a friendly suggestion, not a strict rulebook. If you’ve got asparagus looking lonely in the crisper drawer, toss it in! Snap peas or mushrooms would totally work here too. Just remember to adjust cooking times a bit based on what you’re using. For instance, mushrooms cook down pretty fast, while asparagus might need a few extra minutes. Feel free to play with the spices too – maybe a pinch of red pepper flakes for a little heat, or a sprinkle of your favorite herb blend. This recipe is all about making it *your* perfect chicken and veggie skillet! It’s kind of like how a great sauce, like this garlic butter, can elevate any dish.

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Frequently Asked Questions about this 30 Minute Skillet Meal

Got questions about this super-fast 30 minute skillet meal? I’ve got answers! Making cooking easy and joyful is my whole thing, so let’s dive into some common queries about this healthy chicken and veggies recipe. If you want even more tips and tricks, be sure to check out my blog!

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are delicious and often more forgiving. Just cube them up and add them to the skillet. They might take a minute or two longer to brown and cook through compared to chicken breasts, but they’ll be so juicy and flavorful!

Can I make this ahead of time?

This dish is truly best enjoyed fresh, especially the veggies. However, you *can* prep the chicken and chop all your veggies ahead of time to save even more time on a busy night. Store them separately in the fridge, and then just toss everything into the skillet when you’re ready to cook! It really cuts down the active cooking time.

What if I don’t have chicken broth?

No chicken broth? No problem! You can easily substitute vegetable broth for a similar effect. If you don’t have any broth on hand, a good splash of water (about 1/4 cup) will also work to help steam the veggies and deglaze the pan. It just won’t add quite as much depth of flavor.

Can I add more vegetables?

Yes, please do! This recipe is a fantastic base for whatever veggies you have. Feel free to toss in some mushrooms, snap peas, green beans, or even a handful of spinach towards the end. Just remember that different veggies have different cook times, so add heartier ones earlier and quicker-cooking ones later.

Nutritional Information for this High Protein Low Carb Recipe

When you’re trying to eat healthier, especially with low-carb goals, knowing the numbers can be super helpful! This high protein low carb recipe is a winner for staying on track. Here’s an idea of what you’re getting per serving:

• Calories: Around 250
• Fat: About 10g
• Protein: A solid 25g!
• Carbohydrates: Roughly 15g
• Fiber: 4g
• Sugar: 6g
• Sodium: Around 300mg
• Cholesterol: About 70mg

Keep in mind these are estimates, of course. The exact numbers can wiggle a bit depending on the specific brands you use and any sneaky veggies you add in! But overall, it’s a fantastic, filling meal that keeps things healthy and delicious.

Share Your Chicken and Veggie Skillet Creations!

I absolutely LOVE seeing what you all whip up in your kitchens! This Chicken and veggie skillet is one of my go-to’s, and I bet you make it your own special way, too. Have you tried it? Leave a comment below and tell me what you thought, or even better, snap a pic and tag me on social media! It always makes my day to see your delicious creations and hear how you’re finding joy in cooking! You can learn more about my kitchen adventures on my About page!

Colorful Chicken and Veggie Skillet

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A vibrant, low-carb one-pan chicken dinner packed with vegetables, perfect for a quick and healthy weeknight meal.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

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• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup broccoli florets
• 1 cup chopped bell peppers (any color)
• 1 cup sliced zucchini
• 1/2 cup chopped onion
• 1/4 cup chicken broth
• 1 tablespoon chopped fresh parsley (optional)

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Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken pieces to the skillet and season with paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until browned.
3. Add broccoli florets, chopped bell peppers, sliced zucchini, and chopped onion to the skillet. Stir to combine with the chicken.
4. Pour in the chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until vegetables are tender-crisp.
5. Stir in fresh parsley, if using. Serve immediately.

Notes

• Feel free to swap vegetables based on what you have on hand. Asparagus, snap peas, or mushrooms are great additions.
• For a spicier dish, add a pinch of red pepper flakes with the other seasonings.
• This recipe is a great base for meal planning, offering a healthy and satisfying option similar to what you might find with some meal planning services.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg