I cook this on a busy weeknight when I want calm food that still tastes bright. It is a warm skillet with lean chicken, tender vegetables, and light herbs. The pan does the work and I get a balanced plate without fuss. It fits right into Low Calorie Chicken Recipes and feels friendly enough for any table. We keep things simple. I cut boneless skinless chicken breast and season it with paprika, thyme, and a little salt. I let a cast iron heat until it sings, then in goes the chicken. Next come bell peppers, broccoli, onion, zucchini, and a garlic note. Dinner slides together in one pan, which is why I love Vegetable Skillet Recipes and Cast Iron Skillet Recipes Dinner for fast nights. These are the kind of Healthy Chicken Dinners that never ask for a side but welcome one. Want easy choices for the week. This checks all the boxes for Low Calorie Meals and for Baked Chicken Breast Recipes fans who like a quick sear in a pan. We sit down, we eat, and we feel good. If you meal prep, this holds well and reheats without going dry. I make it for us when we crave color and a clean taste, and we never get bored.
Table of Contents
- 1) Key Takeaways
- 2) Easy Healthy Chicken and Vegetables Skillet Recipe
- 3) Ingredients for Healthy Chicken and Vegetables Skillet
- 4) How to Make Healthy Chicken and Vegetables Skillet
- 5) Tips for Making Healthy Chicken and Vegetables Skillet
- 6) Making Healthy Chicken and Vegetables Skillet Ahead of Time
- 7) Storing Leftover Healthy Chicken and Vegetables Skillet
- 8) Try these Dinner recipes next
- 9) Healthy Chicken and Vegetables Skillet
- 10) Nutrition
1) Key Takeaways
- One pan clean up and bright flavor from quick sear and fresh lemon
- Lean chicken and colorful vegetables give balance and light comfort
- Great fit for Low Calorie Chicken Recipes and smart for meal prep
- Lila from Lila Cooks shares simple steps and steady results
2) Easy Healthy Chicken and Vegetables Skillet Recipe
I reach for this skillet when I crave ease and color. Low Calorie Chicken Recipes guide my week and this one sits near the top. Low Calorie Chicken Recipes keep me honest and still happy at the table. The cast iron hums. The chicken browns. The vegetables soften and keep a little bite. I breathe and let dinner land.
We cook with calm steps. I cut chicken into small bites. I season with pantry spices. The heat kisses the meat and gives a gold edge. I add bell peppers and onion for sweetness. I fold in broccoli and zucchini for crunch and calm greens. The smell of garlic blooms and calls the family.
This dish suits busy nights and quiet Sundays. It feels light yet filling. Friends ask for seconds. I smile and point them to Lila Cooks at https://www.lilacooks.com where I share more notes. For a semantic nudge think low calorie chicken dinner ideas in a trusty pan. Think low calorie chicken meal that fits the week. Think low calorie chicken skillet when you want fast comfort.
3) Ingredients for Healthy Chicken and Vegetables Skillet
Boneless skinless chicken breast I cut the meat into small even pieces so it cooks fast and stays juicy.
Olive oil I split the oil for a steady sear and a soft sauté for the vegetables.
Yellow onion A small diced onion adds gentle sweetness that anchors the skillet.
Red bell pepper I slice it thin for quick cooking and bright color.
Yellow bell pepper A second color keeps the mix cheerful and sweet.
Broccoli florets I use small bites so they turn tender and keep a little snap.
Zucchini I halve and slice for soft centers and light green notes.
Garlic Fresh minced garlic brings a bold aroma that lifts the pan.
Onion powder A pinch rounds the flavor and supports the fresh onion.
Paprika Warm color and a mellow bite make the chicken sing.
Chili powder I add a light shake for a gentle kick.
Dried thyme The herb adds earth and keeps the mix grounded.
Dried rosemary A small sprinkle brings a woodsy scent that pairs with chicken.
Kosher salt I season in layers for steady flavor from start to finish.
Black pepper Freshly ground pepper adds a bright finish.
Fresh parsley A quick chop adds a clean pop at the end.
Lemon wedges A small squeeze wakes up the whole skillet.
4) How to Make Healthy Chicken and Vegetables Skillet
Step one Pat the chicken dry then toss with oil salt pepper paprika thyme and onion powder.
Step two Heat a cast iron over medium high. Add chicken in a single layer. Cook until the edges turn gold and the center turns opaque. Move chicken to a plate.
Step three Drop the heat to medium. Add a little oil. Sauté onion and bell peppers until soft at the edges.
Step four Stir in broccoli and zucchini. Cook until crisp tender. Add garlic and chili powder. Stir for a short half minute.
Step five Return chicken and any juices. Toss until coated and hot. Taste and season again. Finish with parsley and a squeeze of lemon. Serve warm and enjoy this easy weeknight chicken skillet.
5) Tips for Making Healthy Chicken and Vegetables Skillet
Cut even pieces for even cooking. Small bites cook fast and keep moisture. Crowding leads to steam so give the pan space. Work in batches if needed and keep the heat steady.
Season in layers for depth. A light hand at the start then a taste near the end. A final sprinkle of salt can brighten the whole pan. A small squeeze of lemon lifts flavor without weight.
For a Low Calorie Chicken Recipes twist serve over steamed cauliflower rice or a crisp salad. For a longtail note try healthy chicken and vegetables skillet for lunch boxes. For a short phrase aim for one pan chicken comfort on weeknights.
6) Making Healthy Chicken and Vegetables Skillet Ahead of Time
I prep parts on quiet mornings. I cut vegetables and store them dry. I season chicken and chill it in a covered bowl. When evening comes the cook moves fast and calm.
For best texture keep the lemon for the end. Cook the vegetables until just tender. The reheat then stays bright. The chicken keeps its soft bite. Store parts in separate containers for more control.
This plan serves Low Calorie Chicken Recipes fans who pack meals. It suits low calorie chicken dinner ideas for workdays. It works with a cast iron chicken and veggies dinner for group prep with friends from Lila Cooks.
7) Storing Leftover Healthy Chicken and Vegetables Skillet
Cool leftovers to room temp then pack into airtight containers. I like single serve portions for quick reach.
Store in the fridge for up to three days. Reheat in a warm skillet so the edges wake up again. Add a splash of water if the pan looks dry. A fresh squeeze of lemon brings life back.
For Low Calorie Chicken Recipes meal plans pair a cup of this mix with greens or quinoa. The balance stays tidy and the numbers stay friendly.
8) Try these Dinner recipes next
9) Healthy Chicken and Vegetables Skillet
Low Calorie Chicken Recipes Healthy Chicken and Vegetables Skillet
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite size pieces
- 2 tbsp olive oil divided
- 1 small yellow onion diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 3 cups bite size broccoli florets
- 1 medium zucchini halved lengthwise and sliced
- 2 cloves garlic minced or 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley for finish
- Lemon wedges for serving optional
Instructions
- Pat chicken dry and toss with 1 tbsp olive oil salt pepper paprika thyme rosemary and onion powder.
- Warm a large cast iron or heavy skillet over medium high. Add the chicken in a single layer. Cook until golden on the edges and no longer pink about 6 to 8 minutes. Transfer to a plate.
- Lower heat to medium. Add the remaining 1 tbsp olive oil. Add onion and bell peppers. Cook 3 minutes until starting to soften.
- Stir in broccoli and zucchini. Cook 4 to 5 minutes until crisp tender. Add minced garlic and chili powder. Cook 30 seconds until fragrant.
- Return chicken and any juices to the skillet. Toss to coat. Taste and add salt or pepper as needed.
- Finish with parsley. Squeeze a little lemon over the top if you like. Serve warm.
10) Nutrition
Serving size one of four. About three hundred ten calories. Sugar six grams. Sodium four hundred twenty milligrams. Fat twelve grams. Saturated fat two grams. Carbohydrates sixteen grams. Fiber four grams. Protein thirty four grams. Cholesterol eighty five milligrams. Values are estimates from Lila at Lila Cooks.
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