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–+ servings

One Pan Chicken and Vegetables

A delicious and easy one pan meal featuring tender chicken and a variety of colorful vegetables, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Protein
  • 4 pieces Chicken Breasts boneless, skinless
Vegetables
  • 2 cups Broccoli Florets
  • 1 cup Bell Peppers sliced
  • 1 cup Carrots sliced
  • 1 cup Cherry Tomatoes halved
Seasonings
  • 2 tablespoons Olive Oil for cooking
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Black Pepper to taste

Method
 

Cooking Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  3. Add the chicken to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the broccoli, bell peppers, carrots, and cherry tomatoes.
  6. Saut? the vegetables for about 5-7 minutes until they are tender.
  7. Return the chicken to the skillet and mix with the vegetables.
  8. Cook for an additional 2-3 minutes to heat through.
  9. Serve warm and enjoy your one pan meal!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Feel free to substitute any vegetables based on your preference or seasonal availability.

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