Introduction
Let’s be honest—weeknights can feel like a blur. You walk through the door, hungry and tired, but the last thing you want is to spend hours in the kitchen. That’s where Easy Chicken and Vegetables swoops in like a culinary superhero!
This dish is one of my go-to dinners when life gets hectic but I still want something wholesome, colorful, and tasty on the table. I remember the first time I made this recipe—I was juggling a busy schedule, and all I had in my fridge were a few chicken breasts and some vegetables. I threw them together in a skillet with some olive oil and spices, and to my surprise, it turned out incredible. Since then, it has become a household favorite.
What makes it so loved? It’s simple, versatile, and balanced. Tender, juicy chicken paired with crisp-tender veggies makes a meal that’s both comforting and nourishing. Plus, you can easily adapt it to whatever’s in season or sitting in your fridge.
So, grab your pan and let’s make a dish that will keep everyone coming back for seconds!
Ingredients for Easy Chicken and Vegetables
Here’s what you’ll need to make this delicious recipe:
Base Ingredients:
- 2 large chicken breasts (or thighs, boneless & skinless)
- 2 tablespoons olive oil (or avocado oil)
- 1 medium onion, sliced
- 2 bell peppers (any color), sliced
- 1 medium zucchini, sliced into half-moons
- 2 medium carrots, thinly sliced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning (or dried oregano, basil, and thyme mix)
- ½ teaspoon smoked paprika (optional but adds great flavor)
Optional Add-ins:
- ½ cup cherry tomatoes for a burst of sweetness
- A squeeze of lemon juice for brightness
- A sprinkle of red pepper flakes if you like heat
Substitution Ideas:
- Chicken: Swap for turkey breast, shrimp, or even tofu for a vegetarian version.
- Vegetables: Use green beans, cauliflower, mushrooms, or whatever’s fresh and seasonal.
- Oil: Coconut oil or ghee works great if you prefer.
- Gluten-Free: Naturally gluten-free, but serve with rice, quinoa, or gluten-free pasta.
- Dairy-Free: This dish is already dairy-free, but if you want creaminess, stir in coconut milk instead of cheese.
Step-by-Step Instructions
Step 1: Prep the Ingredients
Chop everything before you start cooking. Slice your chicken into bite-sized strips, cut the vegetables evenly, and keep them ready to go. This makes the cooking process much smoother.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, and smoked paprika, and cook for about 5–6 minutes, stirring occasionally, until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add a little more oil if needed. Toss in the onion, carrots, and bell peppers first, since they take longer to soften. Cook for 4–5 minutes until slightly tender. Then add zucchini, broccoli, and garlic, cooking for another 3–4 minutes until crisp-tender.
Step 4: Combine Everything
Return the chicken to the skillet. Sprinkle with Italian seasoning and toss everything together. Add cherry tomatoes (if using) and cook for 2–3 minutes until the chicken is fully cooked and the vegetables are vibrant.
Step 5: Finish and Serve
For extra flavor, squeeze a bit of lemon juice over the dish. Serve warm on its own, or pair it with rice, quinoa, pasta, or even a simple green salad.
Extra Tips for the Best Easy Chicken and Vegetables
- Serving Suggestions:
Serve this dish over fluffy white rice, creamy mashed potatoes, or roasted sweet potatoes for a heartier meal. It also works well as a filling for wraps or over couscous. - Storage and Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to keep the chicken juicy. - Ingredient Swaps and Variations:
- Add soy sauce and sesame oil for an Asian-inspired twist.
- Stir in a little pesto or tomato sauce for an Italian variation.
- Top with shredded cheese if you want a cheesy version.
Nutritional Information
According to Orsara Recipes, here’s a rough nutritional breakdown per serving (without rice or pasta):
- Calories: ~320
- Protein: 35g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 5g
Frequently Asked Questions
1. How long does Easy Chicken and Vegetables take to make?
From start to finish, about 25–30 minutes, making it perfect for busy weeknights.
2. Can I substitute the chicken?
Yes! You can swap chicken for shrimp, turkey, beef strips, or tofu. Just adjust cooking times as needed.
3. Can I freeze it?
Yes, but keep in mind that some vegetables (like zucchini) may lose their crispness after thawing. To freeze, let it cool completely, store in freezer bags, and freeze for up to 2 months. Reheat in a skillet for best results.
Conclusion
There you have it—Easy Chicken and Vegetables, a quick, colorful, and satisfying recipe that proves healthy dinners don’t have to be boring. I love how this dish comes together with simple pantry staples yet feels like something special.
Next time you’re wondering what to make on a busy evening, remember this recipe. It’s flexible, nourishing, and guaranteed to bring smiles to the table.
If you try this recipe, let me know in the comments below! And don’t forget to share it with friends and family who love simple, flavorful meals. Happy cooking!