Quick & Healthy Chicken Skillet
A fast and flexible skillet dish with lean chicken and bright vegetables, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts about 2 medium breasts
- 2 cups mixed vegetables (bell peppers, zucchini, broccoli suggested) use frozen in a pinch
- 2 tbsp olive oil or avocado oil for higher smoke point
- 2 cloves garlic, minced
Herbs and Seasoning
- 1 tsp dried oregano
- 1 tsp dried thyme
- to taste Salt and pepper
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Give the oil 30 seconds to shimmer.
- Pat the chicken dry. Season both sides with salt, pepper, 1 tsp oregano, and 1 tsp thyme.
Cooking the Chicken
- Add the chicken to the skillet. Cook undisturbed until well browned, about 5–7 minutes. Flip and cook another 5–7 minutes, until the internal temperature reaches 165°F (74°C).
- Remove the chicken to a cutting board and let it rest for 5 minutes.
Cooking the Vegetables
- In the same skillet, add the minced garlic and the mixed vegetables. Sauté, stirring occasionally, until the vegetables are tender-crisp, about 5–7 minutes.
- Slice the rested chicken into strips or bite-sized pieces. Return to the skillet and toss with the vegetables.
- Cook everything together for an additional 2–3 minutes so flavors blend. Taste and adjust salt and pepper. Serve hot.
Notes
For meal prep, cool to room temperature and store in an airtight container for up to 3–4 days. Can also freeze for up to 3 months.