Healthy Chicken and Vegetable Skillet

Busy weeknights got you ordering takeout again? This healthy chicken and vegetable skillet is your solution! In just 30 minutes, you can prepare a delicious, nutritious meal using only one pan—meaning less time cooking and cleaning, and more time enjoying your evening.

Packed with lean protein and fresh vegetables, this healthy one-pan chicken and vegetable dinner delivers maximum flavor with minimal effort. The combination of juicy chicken, colorful vegetables, and aromatic herbs creates a meal that’s as pleasing to the eye as it is to your taste buds.

Why This Recipe Deserves a Spot in Your Regular Rotation

This easy chicken and vegetable skillet recipe isn’t just convenient—it’s incredibly good for you. Here’s why:

• Lean Protein: Boneless, skinless chicken breast provides approximately 31 grams of high-quality protein per serving, containing all essential amino acids your body needs for muscle repair and immune function.
• Vegetable Powerhouse: The colorful medley of vegetables delivers a wide spectrum of vitamins, minerals, and antioxidants. Bell peppers are rich in vitamin C, zucchini offers manganese and vitamin B6, and cherry tomatoes contain lycopene, a powerful antioxidant linked to heart health.
• Healthy Fats: Extra virgin olive oil provides monounsaturated fats that support heart health and help your body absorb fat-soluble vitamins from the vegetables.
• Low-Carb Friendly: With under 15g of carbs per serving, this meal fits beautifully into a low-carb lifestyle while still providing satisfying volume and nutrients.
• Portion-Controlled: Each serving offers a balanced meal that will keep you full without excessive calories—approximately 350-400 calories per serving.

According to the American Heart Association, meals that combine lean proteins with a variety of vegetables support heart health and weight management—making this skillet a smart choice for your overall wellness.

Ingredients You’ll Need

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons extra virgin olive oil, divided
• 3 cloves garlic, minced
• 1 medium red onion, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice
• ¼ cup fresh basil leaves, torn

Substitution Notes:

• Chicken thighs work beautifully in place of breasts for more flavor and moisture
• Any color bell peppers will work—use what you have on hand
• Try adding mushrooms, asparagus, or broccoli for different vegetable options
• Fresh herbs can replace dried (use 1 tablespoon fresh for every 1 teaspoon dried)

Step-by-Step Instructions

1. Prepare the Chicken

Season the cubed chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 4-5 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F). Transfer to a clean plate.

2. Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the onions and sauté for 2 minutes until they begin to soften. Add the garlic and cook for 30 seconds until fragrant. Add bell peppers and cook for 3 minutes, then add zucchini and continue cooking for 2-3 minutes until vegetables are tender-crisp.

3. Combine and Season

Return the chicken to the skillet with the vegetables. Add cherry tomatoes, dried oregano, thyme, and red pepper flakes (if using). Stir gently to combine all ingredients and allow tomatoes to soften slightly, about 2 minutes.

4. Finish and Serve

Remove from heat. Drizzle with fresh lemon juice and sprinkle with torn basil leaves. Taste and adjust seasoning if needed before serving.

Tips & Tricks for the Perfect Chicken Skillet

• Prevent Dry Chicken: Don’t overcook the chicken—remove it from the skillet as soon as it reaches 165°F internal temperature. Cutting pieces to a uniform size helps them cook evenly.
• Vegetable Perfection: Add vegetables to the pan in order of cooking time needed—start with firmer vegetables like onions and peppers, ending with softer ones like tomatoes.
• Flavor Boosters: For extra depth, deglaze the pan with a splash of white wine or chicken broth after cooking the chicken and before adding vegetables.
• Storage Solution: Leftovers keep well in an airtight container in the refrigerator for up to 3 days, making this perfect for meal prep.
• Reheating Method: To maintain moisture when reheating, add a tablespoon of water or broth to the skillet and cover while warming over medium-low heat.

Versatile Variations

Keto-Friendly Version

Replace higher-carb vegetables with more keto-friendly options like cauliflower florets, green beans, and spinach. Add a dollop of full-fat Greek yogurt or a sprinkle of cheese for extra fat and flavor.

Vegetarian Adaptation

Substitute 14 ounces of extra-firm tofu (pressed and cubed) or 2 cups of chickpeas for the chicken. Add 1 teaspoon of smoked paprika for a savory flavor boost.

Mediterranean Twist

Add ½ cup of kalamata olives, 2 tablespoons of capers, and top with crumbled feta cheese before serving.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	375
Protein	35g
Fat	15g
Carbohydrates	12g
Fiber	4g
Sugar	6g
Sodium	320mg

Calculated using USDA nutritional database for a serving size of approximately 1.5 cups

Perfect Pairings

This healthy chicken and vegetable skillet is a complete meal on its own, but pairs wonderfully with:

• A side of quinoa or brown rice to soak up the flavorful juices
• A simple arugula salad with lemon vinaigrette
• Roasted sweet potato cubes for additional complex carbohydrates
• Crusty whole-grain bread for a satisfying addition

Ready to Transform Your Weeknight Meals?

Have you tried this healthy chicken and vegetable skillet recipe? Let me know in the comments below! Did you make any adaptations that worked well? Share your experience with our community.

Don’t forget to tag us in your meal photos on Instagram using #HealthySkillet—I love seeing your creations!

Looking for more quick and healthy dinner ideas? Check out my [One-Pan Salmon with Vegetables] or [15-Minute Mediterranean Bowls] for more weeknight inspiration.

Final Thoughts

This healthy chicken and vegetable skillet proves that nutritious eating doesn’t have to be complicated or time-consuming. With just one pan and about 30 minutes, you can create a colorful, flavorful meal that nourishes your body and satisfies your taste buds. Give this recipe a try tonight—your future self will thank you!