Description
A hearty one-pan dinner featuring tender chicken and vibrant vegetables, perfect for satisfying meals with minimal cleanup.
Ingredients
Scale
- 500 g (1 lb) boneless chicken thighs
- 300 g (10 oz) mixed bell peppers
- 1 medium zucchini
- 240 ml (1 cup) vegetable broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 30 ml (2 tbsp) extra virgin olive oil
Instructions
- Prepare the ingredients by chopping the vegetables into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Cook the chicken thighs for about 5–7 minutes until browned and cooked through to an internal temperature of 74°C (165°F).
- Add the vegetables and spices, cooking for an additional 8–10 minutes until softened.
- Pour in the vegetable broth and bring to a simmer, cooking for another 5 minutes.
- Serve hot with your choice of sides.
Notes
For a vegetarian option, replace chicken with firm tofu. Avoid overcooking to keep the chicken juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg