Description
A one-pan chicken and vegetables skillet packed with fresh flavor, garlic, herbs, and lemon. Quick, healthy, and perfect for weeknights or meal prep.
Ingredients
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil, divided
1 red bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
½ red onion, sliced
2 cloves garlic, minced
½ tsp Italian seasoning
Salt and black pepper, to taste
¼ tsp crushed red pepper flakes (optional)
Juice of ½ lemon
Fresh parsley, chopped (for garnish)
Instructions
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add chicken pieces, season with salt, pepper, and Italian seasoning. Cook 6–8 minutes until golden and cooked through. Remove from skillet and set aside.
Add remaining 1 tbsp olive oil to the same skillet. Sauté bell pepper, zucchini, yellow squash, and red onion for 5–6 minutes until tender-crisp.
Stir in garlic and crushed red pepper flakes. Cook 1 minute until fragrant.
Return chicken to the skillet and stir everything together. Cook 1–2 more minutes until heated through.
Finish with a squeeze of lemon juice and garnish with fresh parsley. Serve immediately.
Notes
Use chicken thighs for added moisture.
Add mushrooms, spinach, or cherry tomatoes for variety.
Top with feta or Parmesan for extra flavor (if not Whole30/paleo).
Store leftovers up to 4 days in the fridge.
Perfect for meal prep—keep lemon juice separate until serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
