Chicken Vegetables Skillet

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This is a great skillet recipe for chicken and vegetables. It has a lot of flavor and you can easily add more or less spice to your liking.

Chicken Vegetables Skillet

Ingredients:

1 pound boneless chicken breasts, cut into bite-sized pieces

1 yellow onion, diced

3 cloves garlic, minced

1 red bell pepper, sliced thinly

2 cups frozen corn kernels (do not thaw)

2 tablespoons olive oil

Chicken Vegetables Skillet

This skillet chicken recipe is a great base to use for other recipes. I’ve used it to make fajitas, tacos, and nachos. It’s wonderful on its own as well! You can use any combination of vegetables you have on hand or even add some potatoes if you like them! I like to serve this recipe with a side of rice or quinoa for extra protein.

Ingredients:

1 tablespoon olive oil

1 cup diced onion (about 1 small onion)

1/2 cup diced bell pepper (about 1 pepper)

1/2 cup diced zucchini (about 1 zucchini)

1 pound boneless skinless chicken breasts, cut into small chunks

2 tablespoons taco seasoning mix

Chicken Vegetables Skillet is an easy and delicious recipe that is perfect for a busy weeknight. This one pan meal is loaded with chicken sausage, bell peppers, zucchini and tomatoes.

I have always loved one pot meals. They are great because they are usually so easy to make and clean up is a breeze. This Chicken Vegetable Skillet recipe is no exception!

I love how this dish turned out! The flavors were amazing! The chicken sausage paired perfectly with the bell peppers, zucchini and tomatoes. I added some fresh basil from my garden too! This recipe makes enough for leftovers which is always nice on busy nights!

This is a great, easy chicken recipe. It’s very healthy and will make you feel good. The best part is that it only takes 30 minutes to make!

Ingredients:

1 Tbsp olive oil

1 lb boneless skinless chicken breasts, cut into bite-sized pieces

2 cups of baby carrots or chopped carrots (about 10 oz)

1 cup frozen peas, thawed

2 cups (8 oz) mushrooms, sliced (I used button mushrooms)

1/4 cup water or chicken broth

This chicken skillet is loaded with vegetables and tastes amazing! It’s also super easy to make and can be on the table in just 30 minutes.

I love making this recipe on busy weeknights because it’s so quick and easy, but I also love that I can make the whole family happy by using fresh veggies instead of frozen ones. My kids don’t like frozen veggies, so I always have to chop up some fresh broccoli and carrots, but they were gobbling this up like crazy!

This recipe is fully customizable based on what you have in your refrigerator. Try adding different vegetables (or even meat) if you want to mix things up!

Easy, healthy and delicious. This chicken vegetable skillet is a great way to use up that leftover rotisserie chicken you have on hand!

It is also a great meal to make when you want to get dinner on the table in no time. The recipe calls for rotisserie chicken, but if you don’t have any on hand or don’t want to spend the extra money, you can use regular cooked chicken breast instead.

The great thing about this recipe is that it gives you a lot of options with what vegetables you can add. Just be sure not to add too many different types of veggies because it will become difficult to cook them all properly. I only used red bell pepper and onion in mine because they’re my favorites and they go so well together in this dish!

This chicken vegetable skillet also makes great leftovers which is always nice when you’re trying to get dinner on the table quickly!

The best way to eat healthy is to cook your food at home. This is not only because you can control what goes into it, but also because you can save a lot of money. Instead of buying prepared foods with lots of sodium, sugar and unhealthy fats, you can make your own meals that are healthier and more affordable.

Chicken, vegetables and rice come together in a flavorful dish that’s perfect for a weeknight meal. The recipe is easily doubled for a crowd.