Chicken and Vegetables Skillet

Healthy Chicken With Vegetable Skillet

Chicken and Vegetables Skillet

Need an easy dinner idea that’s healthy and fast? You got it! This easy Chicken and Vegetables Skillet recipe is all of that and more! Everyone will love this garlicky chicken with colorful, crisp-tender veggies.

I Made this last night and it was really delicious. I had chicken thighs and was great!

This easy skillet meal combines a few of our favorites: chunks of chicken, bell peppers, bite-sized pieces of broccoli, and fresh zucchini. I sauté it all up in olive oil with a blend of flavorful spices, and dinner is done!

All you might need to add is rice or noodles. Or you can eat it as-is for a healthy low-carb dinner. Or sop it up all up with a loaf of crusty warm bread!!

You’ll need :

  • 1 lb (450g) skinless, boneless chicken breast, cut into 1-inch pieces
  • 2 zucchini, sliced
  • 2 red bell peppers, chopped into chunks
  • 1 broccoli crown, broken into florets
  • 1/2 onion, sliced
  • 1/4 teaspoon salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • 1/4 cup (60ml) low-sodium chicken broth
  • 1 tablespoon fresh chopped parsley, for garnish
  • 1/2 teaspoon red chili pepper flakes, optional

Directions :

  1. To make the Chicken Bites and Vegetable Skillet: In a large bowl add the chicken bites and season with salt and pepper. Add 1 tablespoon olive oil and cajun seasoning and toss until coated.
  2. Heat a large skillet over medium heat with 1 tablespoon olive oil. Add seasoned chicken bites and cook for about 5-7 minutes until the chicken is cooked through. Remove to a plate and set aside.
  3. In the same skillet, stir fry the onion (add a little olive oil if needed) for 2 minutes, then add broccoli, zucchini, and bell pepper. Season with Cajun seasoning and cook on medium until vegetables are crisp-tender.
  4. Deglaze with chicken stock, then add the cooked chicken bites back to the skillet and mix to combine. Garnish with red chili pepper flakes and fresh parsley if desired and serve the chicken bites and vegetables immediately.


  • To store leftover chicken and veggies, place in shallow airtight containers with any pan juices. Refrigerate for 3-4 days.
  • To reheat, place leftovers in a covered skillet or saucepan over low heat, and cook until just heated through. Do not overcook.


  • Yes, you can! Some of the vegetables may be soft after thawing, but they will enrich the sauce.
  • Place leftover chicken and veggies in freezer bags, pressing out as much air as possible before sealing, and freeze for up to 3 months.
  • Thaw before reheating.
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