One-Pot Chicken and Vegetables Skillet (Healthy & Low Carb)

One-Pot Chicken and Vegetables Skillet (Healthy & Low Carb)

Table of Contents

This One-Pot Chicken and Vegetables Skillet is a quick and easy meal packed with protein fiber and bold flavors. Perfect for a busy weeknight this dish is low-carb gluten-free and full of nutritious ingredients. With tender juicy chicken and crispy roasted vegetables seasoned to perfection it is a wholesome meal the whole family will love.

Total Time:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

For the Chicken:

2 large chicken breasts (cut into bite-sized chunks)

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

For the Vegetables:

1 cup broccoli florets

1 red bell pepper (chopped)

1/2 onion (chopped)

1/2 cup carrots (sliced)

1 cup baby potatoes (halved)

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp chili flakes (optional)

Instructions

Cook the Chicken:

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add the chicken pieces and season with salt black pepper paprika garlic powder and onion powder.

Sauté for 5-7 minutes until the chicken is golden brown and cooked through. Remove from the pan and set aside.

Sauté the Vegetables:

In the same skillet add another tbsp of olive oil.

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Add the baby potatoes and cook for 5 minutes stirring occasionally.

Add carrots onions bell peppers and broccoli. Season with salt black pepper oregano and chili flakes.

Cook for another 7-10 minutes until the vegetables are tender and slightly crispy.

Combine and Serve:

Return the cooked chicken to the skillet and stir everything together.

Let it cook for 2 more minutes to blend the flavors.

Serve hot and enjoy!

Tips for the Best One-Pot Chicken Skillet

Use fresh ingredients – Fresh vegetables and high-quality chicken make a big difference.

Adjust seasoning to taste – Add more chili flakes for spice or a squeeze of lemon for freshness.

Make it keto-friendly – Swap potatoes for zucchini or cauliflower to reduce carbs.

Add cheese – A sprinkle of parmesan or feta cheese on top adds extra flavor.

For meal prep – Store leftovers in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions (FAQs)

Q1: Can I use frozen vegetables?
Yes but fresh vegetables will give a better texture and flavor. If using frozen cook them for a few extra minutes to remove excess moisture.

Q2: Can I make this dish ahead of time?
Absolutely This meal reheats well making it great for meal prep. Just store it in the fridge and warm it in a pan or microwave when ready to eat.

Q3: Can I use a different protein?
Yes You can substitute chicken with shrimp beef or tofu for a vegetarian option.

Q4: How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.

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Nutrition Facts (Per Serving)

(Approximate values based on 4 servings)

Calories: 320

Protein: 30g

Carbohydrates: 20g

Fats: 12g

Fiber: 5g

Sugar: 5g

Conclusion

This One-Pot Chicken and Vegetables Skillet is a delicious healthy and low-carb meal that is easy to make in just 30 minutes. It is packed with protein nutrients and bold flavors making it the perfect dish for a nutritious dinner or meal prep option. Try it today and enjoy a wholesome meal with minimal cleanup!