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Loaded Chicken and Veggie Skillet

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A delightful one-pan meal featuring chicken and vibrant vegetables, perfect for a quick dinner.

Ingredients

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  • 1 lb boneless, skinless chicken breast, diced
  • 2 tablespoons olive oil
  • 1 bell pepper, chopped (any color)
  • 1 zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • ¼ cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the diced chicken to the skillet, season with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes until golden brown and cooked through.
  3. Add the chopped bell pepper, zucchini, and broccoli. Stir and cook for another 5–7 minutes until vegetables are crisp-tender.
  4. Stir in the minced garlic and halved cherry tomatoes. Cook for an additional 2–3 minutes until fragrant.
  5. Remove from heat and sprinkle grated Parmesan cheese over the dish. Toss gently to melt the cheese.
  6. Garnish with freshly chopped parsley and serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold in salads or wraps.

Nutrition

Find it online: https://lunarecipez.com/loaded-chicken-and-veggie-skillet-chicken-skillet/

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