One-Pan Chicken and Vegetable Dinner
A quick and nutritious school night dinner made in just 30 minutes using one pan, featuring chicken and colorful vegetables.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil Can substitute with avocado oil for higher heat cooking
- 3 cloves garlic, minced Can substitute with 1 teaspoon garlic powder
- 1 medium onion, diced Can substitute with 2 tablespoons onion powder
- 1 red bell pepper sliced Any color bell pepper can be used
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian herbs Use a combination of dried oregano, basil, and thyme if needed
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup crumbled feta cheese Optional
- 2 tablespoons fresh chopped parsley for garnish Optional
Instructions
Preparation
- Gather all ingredients and equipment. Chop all vegetables and chicken ahead of time and arrange them in order of use.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for 4-5 minutes until golden and nearly cooked through.
- Reduce heat to medium and add the remaining tablespoon of olive oil along with the minced garlic and diced onions. Cook for 2 minutes.
- Add the bell pepper slices and cook for 2 minutes. Then, add the zucchini and cherry tomatoes, cooking for another 3-4 minutes.
- Sprinkle in dried Italian herbs, salt, and pepper, stirring to combine. Cook until vegetables are tender-crisp and chicken is fully cooked.
- Drizzle lemon juice, toss to coat, and sprinkle with feta if using. Serve immediately.
Notes
This dish is designed for flavor and efficiency. Make adjustments for dietary preferences as needed.