Loaded Chicken Veggie Skillet
A colorful and hearty skillet dish featuring tender chicken, fresh vegetables, and melted Parmesan cheese, perfect for a gluten-free, flavorful main course.
Equipment
- 1 large skillet for cooking chicken and vegetables
Ingredients
- 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
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season diced chicken with Italian seasoning, salt, and black pepper, then cook in skillet for 5–7 minutes, stirring occasionally until golden and cooked through.
- Add chopped bell pepper, sliced zucchini, and broccoli florets, stirring and cooking for 5–7 minutes until vegetables are crisp-tender and slightly caramelized.
- Stir in minced garlic and halved cherry tomatoes; cook for 2–3 minutes until garlic is fragrant and tomatoes soften.
- Remove skillet from heat and sprinkle grated Parmesan cheese over the chicken and vegetables, gently tossing to melt the cheese.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Use any bell pepper color for variety and added flavor.
- To make vegetarian, substitute chicken with tofu.
- Add red pepper flakes for a spicy kick.