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Tender chunks of chicken and colorful, crisp-tender vegetables tossed in a savory garlic herb sauce. A healthy, one-pan meal that's perfect for a busy weeknight and ready in under 30 minutes.
Cook the Chicken
Sauté the Vegetables
Combine and Finish
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Tender chunks of chicken and colorful, crisp-tender vegetables tossed in a savory garlic herb sauce. A healthy, one-pan meal that's perfect for a busy weeknight and ready in under 30 minutes.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 334.03 calories per serving with 43.2g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve
Substitute the chicken with shrimp (cook for 2-3 minutes), sliced steak, or plant-based options like firm tofu or chickpeas.
Feel free to use other vegetables you have on hand, such as mushrooms, asparagus, snap peas, or carrots. Adjust cooking times accordingly.
For a different flavor profile, replace the soy sauce with teriyaki sauce, or create a lemon-herb sauce with lemon juice, olive oil, and fresh herbs like thyme and rosemary.
Chicken breast is an excellent source of lean protein, which helps in building and repairing tissues, supports muscle mass, and contributes to a feeling of fullness, aiding in weight management.
The combination of broccoli, bell peppers, and zucchini provides a wide array of essential vitamins like Vitamin C and K, as well as dietary fiber that supports digestive health and helps maintain stable blood sugar levels.
As a low-calorie, high-protein, and high-fiber meal, this skillet is perfect for those looking to maintain or achieve a healthy weight without sacrificing flavor or satisfaction.
Each serving contains approximately 405 calories, making it a balanced and satisfying meal. This can vary slightly based on the exact size of your vegetables and chicken pieces.
Yes, it is a very healthy dish. It's packed with lean protein from the chicken, which is essential for muscle maintenance, and loaded with fiber, vitamins, and minerals from the variety of colorful vegetables.
Absolutely. To make this dish gluten-free, simply replace the soy sauce with an equal amount of tamari or coconut aminos, which are both gluten-free alternatives.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it in a skillet over medium heat for a few minutes or in the microwave until warmed through.
Yes, boneless, skinless chicken thighs work wonderfully in this recipe. They are juicier and may require an extra minute or two of cooking time to ensure they are cooked through.