Chicken Zucchini Skillet

$- 2 boneless, skinless chicken breasts, cubed - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, diced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1/4 cup chicken broth (low-sodium) - Fresh parsley, chopped (for garnish) You will need two boneless and skinless chicken breasts. These should be cut into cubes. Grab two medium zucchinis; slicing them into half-moons gives a nice shape. A single red bell pepper diced adds color and taste. For flavor, you will use garlic powder, onion powder, and paprika. These spices bring a warm taste. You can season with salt and pepper as you like. For cooking, two tablespoons of olive oil are best. This oil helps the chicken cook well. A tablespoon of balsamic vinegar adds a sweet and tangy kick. The low-sodium chicken broth will keep it moist without too much salt. Finally, fresh parsley will brighten your dish when you garnish it. I recommend using olive oil for this recipe. It has a rich taste and holds up well at medium heat. You can also choose avocado oil. It has a light flavor and is good for high heat. Both oils help cook the chicken perfectly. {{ingredient_image_1}} Start by cutting the chicken breasts into small cubes. This helps them cook evenly. Sprinkle garlic powder, onion powder, paprika, salt, and pepper over the chicken. Mix everything well. This step adds great flavor to the chicken. Heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken. Cook for about 5 to 7 minutes. Stir often until the chicken turns golden brown and is fully cooked. This step is key to having juicy chicken. After the chicken is cooked, it’s time to add the veggies. Toss in the sliced zucchinis and diced red bell pepper. Stir gently to mix them with the chicken. Pour in one tablespoon of balsamic vinegar and 1/4 cup of low-sodium chicken broth. Mix well again. Let everything simmer for another 5 to 7 minutes. This makes the zucchinis tender but still bright and crunchy. Enjoy the mix of flavors and colors in your skillet! To make sure your chicken turns out great, start with fresh meat. I prefer boneless, skinless chicken breasts for this dish. Cut them into equal cubes. This helps them cook evenly. Season the chicken well with garlic powder, onion powder, paprika, salt, and pepper. When you add the chicken to the hot oil, hear that sizzle! This sound means you’re on the right track. Cook the chicken until it’s golden brown and fully cooked, about 5-7 minutes. Zucchini cooks fast, so don’t overdo it. Slice the zucchinis into half-moons. This shape allows for quick cooking while keeping some bite. Add them to the skillet after the chicken is cooked. Stir gently to mix them with the chicken. Pour in the balsamic vinegar and chicken broth to boost flavor. Let everything simmer for 5-7 minutes. You want the zucchini tender but still bright green. If you have leftovers, store them in an airtight container. This keeps the chicken and zucchini fresh. Let the dish cool before sealing it up. You can keep it in the fridge for up to three days. When you're ready to eat, reheat gently on the stove or in the microwave. This helps maintain the dish's flavor and texture. Pro Tips Keep Chicken Juicy: Marinate the chicken in olive oil and seasonings for at least 30 minutes before cooking to enhance flavor and moisture. Perfectly Cooked Zucchini: Add the zucchini to the skillet only after the chicken is cooked to avoid overcooking and losing its vibrant color. Custom Flavor Boost: Experiment with fresh herbs like thyme or basil to elevate the dish's flavor profile. Serving Suggestions: This skillet dish pairs well with quinoa or brown rice for a complete meal that is hearty and nutritious. {{image_2}} You can make this dish even better by adding more veggies. Try carrots, onions, or mushrooms. These add color and taste. Just chop them into small pieces. Add them to the skillet when you include the zucchini. This way, they cook evenly. You can also use leafy greens like spinach or kale. They will wilt nicely in the skillet and bring extra nutrition. If you want a different protein, swap the chicken for shrimp or tofu. Shrimp cooks fast. Just add it to the skillet after the veggies. Tofu needs a bit more time to brown. Make sure to press the tofu first to remove extra water. This helps it soak up the flavors better. You can also try turkey or beef, but adjust the cooking time accordingly. Changing the seasonings can create new flavors. Instead of garlic powder, try fresh garlic for a stronger taste. You can use Italian herbs like oregano and basil for a fresh twist. A pinch of red pepper flakes will add some nice heat. For a smoky flavor, try smoked paprika instead of regular paprika. Experimenting with spices is fun and can lead to tasty surprises! Store your Chicken Zucchini Skillet in an airtight container. Let it cool for about 30 minutes before sealing. This helps keep the dish fresh. You can store it in the fridge for up to 3 days. If you want to keep it longer, consider freezing it. When you are ready to eat, reheat the dish on the stove. Use low heat to avoid drying it out. You can also use a microwave. Heat it in short bursts, stirring in between. This ensures even warming and keeps the flavors intact. To freeze, place the cooled dish in a freezer-safe container. Make sure it is sealed tightly. You can freeze it for up to 3 months. When you are ready to eat, thaw overnight in the fridge. Then, reheat on the stove or microwave. Enjoy the flavors just like when it was fresh! Cooking chicken in a skillet takes about 10 to 15 minutes. First, heat the oil. Then, add the chicken. Cook it for 5 to 7 minutes until it turns golden brown. Always check that it reaches 165°F for safety. Yes, you can use frozen chicken. However, it takes longer to cook. I suggest thawing the chicken first for even cooking. If you must cook it from frozen, increase the cooking time by about 10 minutes. Always ensure it is fully cooked before serving. Many vegetables work well with chicken zucchini skillet. Bell peppers add sweetness and color. Mushrooms bring a rich flavor. You can also add spinach for a nutrient boost. Carrots add crunch, while broccoli gives a nice texture. Feel free to mix and match! In this post, we explored the key ingredients and step-by-step instructions for a chicken zucchini skillet. I shared tips for cooking the chicken just right, how to prepare zucchini, and ways to store your meal. We also discussed variations to keep your dish exciting. Take these insights to create a tasty, nutritious dish you'll love. Remember, each cooking session is a chance to learn and enjoy. Happy cooking!$

Looking for a delicious and healthy chicken recipe? Try this Chicken Zucchini Skillet! This easy skillet meal features juicy chicken and tender zucchini, combined with vibrant bell pepper for a one-pan chicken dinner that’s packed with flavor. Ready in just 20 minutes, it's perfect for busy nights. Save this Chicken Zucchini Skillet recipe for your next healthy meal! #ChickenZucchiniSkillet #HealthyChickenRecipes #EasySkilletMeals #ZucchiniRecipes

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Ingredients

2 boneless, skinless chicken breasts, cubed

2 medium zucchinis, sliced into half-moons

1 red bell pepper, diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/4 cup chicken broth (low-sodium)

Fresh parsley, chopped (for garnish)

Instructions

Prep the Chicken: Season the cubed chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.

Heat Oil: In a large skillet, heat olive oil over medium heat. Once hot, add the seasoned chicken and sauté for about 5-7 minutes or until fully cooked and golden brown.

Add Vegetables: Once the chicken is cooked, add the sliced zucchinis and diced red bell pepper to the skillet. Stir gently to combine.

Flavor It Up: Pour in the balsamic vinegar and chicken broth, mixing well. Allow the mixture to simmer for another 5-7 minutes, or until the zucchini is tender but still vibrant.

Garnish and Serve: Remove the skillet from heat, garnish with fresh parsley, and serve hot.

Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings