Sautéed chicken and vegetables is a quick and healthy dish that’s perfect for a weeknight dinner. This recipe combines tender chicken breast with a colorful mix of vegetables, all cooked in a flavorful garlic and herb sauce. Serve it over rice, pasta, or enjoy it on its own for a low-carb option.
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon soy sauce (optional)
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken pieces with salt, pepper, paprika, and half of the dried oregano and thyme. Mix well to coat the chicken evenly.
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed, then add the garlic and sauté for about 30 seconds until fragrant. Add the bell peppers, zucchini, carrot, and broccoli. Sprinkle the remaining oregano and thyme over the vegetables, and sauté for 5-7 minutes until they are tender-crisp.
- Combine and Serve: Return the cooked chicken to the skillet, add the soy sauce (if using), and toss everything together. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Finish with a squeeze of lemon juice and garnish with fresh parsley.
- Serve: Serve the sautéed chicken and vegetables over rice, pasta, or as a standalone dish. Enjoy!
Things to Consider
- Chicken Breast Alternatives: You can substitute chicken breast with chicken thighs for a juicier result. Cooking time may vary slightly.
- Vegetable Variations: Feel free to use any vegetables you have on hand, such as mushrooms, snap peas, or cherry tomatoes. The key is to ensure that the vegetables are cut into similar sizes for even cooking.
- Dietary Preferences: To make this dish gluten-free, omit the soy sauce or use a gluten-free version. For a vegetarian option, replace the chicken with tofu or a plant-based protein.
Tips
- High Heat for Searing: Make sure the skillet is hot before adding the chicken. This helps in getting a good sear on the chicken pieces, locking in the juices.
- Don’t Overcrowd the Pan: When cooking the chicken, avoid overcrowding the pan. If needed, cook the chicken in batches to ensure even browning.
- Timing the Vegetables: Start with vegetables that take longer to cook, like carrots and broccoli, and add quicker-cooking vegetables, like zucchini and bell peppers, later to prevent overcooking.
This sautéed chicken and vegetables recipe is versatile, healthy, and perfect for any meal of the day. Enjoy the simplicity and deliciousness!