Stovetop Chicken and Vegetable Skillet
A quick and flavorful stovetop chicken and vegetable skillet perfect for busy weeknights.
Equipment
- 1 Large Skillet non-stick
- 1 Wooden spoon
- 1 Cutting board
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 cup baby carrots halved
Seasoning
- 2 cloves garlic minced
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
Preparation
- Chop the broccoli into florets, slice the bell pepper, and halve the baby carrots. Cut the chicken breasts into bite-sized pieces.
- In a large non-stick skillet, heat olive oil over medium heat.
- Add the chicken pieces to the skillet. Cook until golden brown and cooked through, about 6-8 minutes.
Serving
- Add the broccoli, bell pepper, and carrots to the skillet. Stir in the minced garlic and Italian herbs. Cook, stirring occasionally, until the vegetables are tender-crisp, about 8-10 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with additional fresh herbs if desired.
Storage
- Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until warmed through, about 5 minutes. Add a splash of water if needed to prevent sticking.
Notes
Pro Tips: Use fresh herbs for added flavor.
Ingredient Substitutions: Substitute chicken with tofu for a vegetarian option.
How to Serve: Serve with a side of quinoa or rice.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Chop vegetables ahead of time for a quicker meal prep.
Ingredient Substitutions: Substitute chicken with tofu for a vegetarian option.
How to Serve: Serve with a side of quinoa or rice.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Chop vegetables ahead of time for a quicker meal prep.