Description
A harmonious blend of tender chicken and seasonal vegetables, perfect for busy weeknights or cozy family gatherings.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Season the chicken pieces with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the diced onion in the same skillet for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the red and yellow bell peppers, zucchini, and cherry tomatoes to the skillet. Season with Italian seasoning, paprika, and crushed red pepper flakes if using. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
- Combine the chicken back in with any juices. Stir in the baby spinach and chicken broth. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the broth to reduce slightly.
- Serve hot, garnished with fresh parsley or basil.
Notes
Consider marinating the chicken for extra flavor. Feel free to customize the vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg