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–+ servings

One Pan Chicken and Vegetables

A delicious and easy one pan meal featuring tender chicken and colorful vegetables, perfect for a 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
  

Chicken and Vegetables
  • 4 pieces chicken thighs boneless, skinless
  • 2 cups broccoli florets
  • 1 cup carrots sliced
  • 1 cup bell peppers sliced
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Cooking Instructions
  1. Preheat the skillet over medium heat and add olive oil.
  2. Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
  3. Add the chicken to the skillet and cook for about 5-7 minutes on each side until browned and cooked through.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add broccoli, carrots, and bell peppers. Sauté for about 5-7 minutes until tender.
  6. Return the chicken to the skillet, mix with the vegetables, and cook for an additional 2-3 minutes.
  7. Serve hot and enjoy your one pan meal!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

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

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