🥘 One-Pot Chicken and Vegetables Skillet (Healthy & Low Carb)
Description
This One-Pot Chicken and Vegetables Skillet is a quick and nutritious dinner idea perfect for busy weeknights. Juicy, seasoned chicken breast pieces are seared and combined with vibrant low-carb veggies, creating a flavorful, filling dish that’s high in protein and fiber—without the carb overload. Plus, it’s all made in one pan for easy cleanup!
🍗 Ingredients
For the Chicken:
- 2 large chicken breasts (cut into bite-sized chunks)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the Vegetables:
- 1 zucchini (sliced into half-moons)
- 1 yellow squash (sliced)
- 1 red bell pepper (chopped)
- 1/2 red onion (sliced)
- 1 cup broccoli florets
- 1 tbsp olive oil (for cooking veggies)
- 2 cloves garlic (minced)
- Salt & pepper to taste
- Fresh parsley or basil (optional, for garnish)
🍳 Instructions
- Season the Chicken:
In a bowl, toss the chicken chunks with olive oil, salt, pepper, paprika, garlic powder, and onion powder. - Cook the Chicken:
Heat a large skillet over medium heat. Add the seasoned chicken and cook for 5–7 minutes, turning occasionally, until fully cooked and lightly browned. Remove chicken from skillet and set aside. - Cook the Vegetables:
In the same skillet, add 1 tbsp olive oil. Toss in the garlic and sauté for 30 seconds. Add all vegetables and cook for 6–8 minutes, stirring occasionally, until vegetables are tender-crisp. - Combine and Finish:
Return the chicken to the skillet and stir everything together. Cook for 2–3 more minutes to let the flavors meld. Taste and adjust seasoning if needed. - Serve:
Garnish with chopped parsley or basil if desired. Serve warm!
📝 Notes
- Feel free to swap vegetables based on what you have—cauliflower, green beans, or spinach also work great!
- Want a touch of heat? Add a pinch of red pepper flakes when cooking the garlic.
- For extra creaminess, stir in a spoonful of cream cheese or a splash of coconut milk at the end (note: this will slightly increase carbs).
💡 Tips
- Cut all vegetables into similar-sized pieces for even cooking.
- Don’t overcrowd the pan—if needed, cook veggies in batches.
- Use pre-cut veggies or rotisserie chicken to save prep time.
🍽️ Servings
Serves: 4
Serving Size: About 1 1/2 cups
🔬 Nutritional Information (Per Serving – Approximate)
- Calories: 270
- Protein: 28g
- Carbohydrates: 9g
- Fiber: 3g
- Net Carbs: 6g
- Fat: 13g
- Sugar: 4g
Note: Nutrition may vary slightly based on exact ingredient brands and portions used.
✅ Health Benefits
- High Protein: Supports muscle maintenance and keeps you full.
- Low Carb: Great for low-carb or keto-style diets.
- Rich in Fiber & Antioxidants: Thanks to the variety of colorful veggies.
- One-Pot Efficiency: Saves time and reduces cleanup.
❓ Q & A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs will add more flavor and slightly more fat—great for keto.
Q: Is this meal freezer-friendly?
A: Yes, but the texture of veggies may soften slightly when reheated. Store in an airtight container for up to 2 months.
Q: How can I make this dairy-free or paleo?
A: The base recipe is already dairy-free and paleo-friendly!
Q: What can I serve this with?
A: It’s great alone, but you can add cauliflower rice, a side salad, or avocado for extra healthy fats.
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