why make this recipe
Easy Loaded Chicken and Veggie Skillet is a quick and healthy meal perfect for busy weeknights. It combines juicy chicken with colorful vegetables, making it both tasty and nutritious. You can have this dish ready in under 30 minutes, which is great for families or anyone needing a fast meal. Plus, it’s one pan, which means less mess and hassle when cooking and cleaning up!
how to make Easy Loaded Chicken and Veggie Skillet
Ingredients
- 1 pound chicken breast, diced
- 2 cups mixed vegetables (bell peppers, zucchini, broccoli, etc.)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Parmesan cheese for garnish (optional)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and fully cooked, about 5-7 minutes.
- Stir in the mixed vegetables, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Cook for an additional 5-7 minutes until vegetables are tender.
- Serve hot, garnished with Parmesan cheese if desired.
how to serve Easy Loaded Chicken and Veggie Skillet
Serve the Easy Loaded Chicken and Veggie Skillet warm, directly from the pan. It pairs well with rice, pasta, or even on its own. If you want to make it a complete meal, add a side salad or some crusty bread.
how to store Easy Loaded Chicken and Veggie Skillet
To store leftovers, let the skillet cool down first. Then, transfer the chicken and veggie mix to an airtight container. It can be kept in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop when ready to eat.
tips to make Easy Loaded Chicken and Veggie Skillet
- Cut the chicken and veggies into similar sizes for even cooking.
- Feel free to use any vegetables you have on hand or that you like best.
- Adjust the seasonings to fit your taste. You can add more spices or herbs if you like it spicy.
variation
You can easily change this recipe by using different proteins like shrimp or tofu instead of chicken. You can also try adding sauces like soy sauce, teriyaki, or lemon juice for a different flavor profile.
FAQs
Can I make this dish ahead of time?
Yes, you can cook the chicken and veggies ahead of time and store them in the fridge. Just reheat when you’re ready to eat.
What vegetables work best in this skillet?
You can use any vegetables you enjoy, such as carrots, snap peas, or mushrooms. Just make sure to cut them into bite-sized pieces.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container. When you’re ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Easy Loaded Chicken and Veggie Skillet
A quick and healthy one-pan meal with chicken and mixed vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Balanced
Ingredients
- 1 pound chicken breast, diced
- 2 cups mixed vegetables (bell peppers, zucchini, broccoli, etc.)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Parmesan cheese for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and fully cooked, about 5-7 minutes.
- Stir in the mixed vegetables, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Cook for an additional 5-7 minutes until vegetables are tender.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
To store leftovers, let cool before transferring to an airtight container. Refrigerate for up to 3 days. Reheat in the microwave or on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg