Print

Loaded Chicken and Veggie Skillet

Print Recipe

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

  1. Step 1 Heat the oil , In a large skillet, heat the olive oil over medium-high heat. Look for the oil to shimmer slightly, indicating it's ready for cooking.
  2. Step 2 Cook the chicken , Add the diced chicken to the skillet. Season with Italian seasoning, salt, and black pepper. Cook for 5, 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
  3. Step 3 Add vegetables , Incorporate the chopped bell pepper, sliced zucchini, and broccoli florets. Stir everything together and cook for another 5, 7 minutes. The vegetables should be crisp-tender and starting to caramelize at the edges.
  4. Step 4 Stir in garlic and tomatoes , Add the minced garlic and halved cherry tomatoes to the skillet. Cook for an additional 2, 3 minutes, until the garlic becomes fragrant and the tomatoes soften and begin to burst.
  5. Step 5 Finish with cheese , Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the chicken and vegetables, gently tossing to allow the cheese to melt into the dish.
  6. Step 6 Garnish and serve , Garnish with freshly chopped parsley. Serve warm, enjoying the colorful presentation and enticing aroma.

Find it online: https://www.rapidrecipes.blog/loaded-chicken-veggie-skillet/