Ingredients
Proteins
- 2 chicken breasts
Vegetables
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh herbs (like parsley or basil) for garnish
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until hot but not smoking, preparing the pan for cooking the chicken.
- Season chicken: Rub the chicken breasts evenly with 1 teaspoon dried oregano, 1 teaspoon garlic powder, salt, and pepper to infuse flavor before cooking.
- Cook chicken: Place the seasoned chicken breasts in the skillet and cook for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Remove chicken: Transfer the cooked chicken from the skillet to a plate and set aside to rest briefly.
- Sauté vegetables: Add the sliced bell pepper, zucchini, and broccoli florets to the same skillet and cook for about 5 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
- Combine chicken and vegetables: Return the cooked chicken breasts back to the skillet and mix gently with the sautéed vegetables to combine the flavors.
- Garnish and serve: Sprinkle fresh parsley or basil over the top and serve the dish hot for a wholesome and delicious meal.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- Feel free to customize this recipe by substituting or adding your favorite vegetables or proteins.
- Cooking times may vary based on the thickness of the chicken breasts; adjust accordingly.
- This dish pairs well with a side of rice, quinoa, or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy
- Diet: Paleo
