Description
A hearty and colorful weeknight meal featuring chicken and roasted vegetables, perfect for busy evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 bell pepper, chopped (any color)
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced chicken to the skillet and season with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
- Add the chopped bell pepper, sliced zucchini, and broccoli florets. Stir and cook for another 5–7 minutes until the vegetables are crisp-tender and starting to caramelize.
- Stir in the minced garlic and halved cherry tomatoes. Cook for an additional 2–3 minutes until the garlic is fragrant and the tomatoes soften and begin to burst.
- Remove from heat and sprinkle the grated Parmesan cheese over the chicken and vegetables, gently tossing to melt the cheese.
- Garnish with freshly chopped parsley and serve warm.
Notes
Optional: Add a squeeze of lemon or splash of vinegar before serving for additional brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Comfort/Family-Friendly
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg