This one-pan dinner is pure comfort — light, flavorful, and full of nourishing ingredients. Tender chicken, fresh veggies, herbs, and a silky olive oil broth come together in under 30 minutes, making it perfect for busy weeknights.
Chicken and Veggie Skillet Recipe
Servings: 4
Ingredients
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2 tbsp olive oil
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1 lb (450 g) chicken breast or thighs, sliced
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1 small onion + 2 garlic cloves, chopped
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1 zucchini + 1 carrot, thinly sliced
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1 cup cherry tomatoes
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1 cup low-sodium chicken broth
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½ tsp thyme + oregano
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Salt & pepper to taste
Method
1. Heat olive oil in a large skillet; cook chicken until golden. Remove and set aside.
2. Sauté onion, garlic, and veggies until tender; add broth and herbs.
3. Return chicken to skillet, simmer 5 minutes, and finish with a drizzle of olive oil.
Gluten-Free: Naturally gluten-free.
Vegetarian Swap: Substitute chickpeas or white beans.
Quick Tip: Serve over quinoa or brown rice to soak up the broth!
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