One-Pot Chicken Veggie Skillet Simple Weeknight Meal

Looking for an easy, tasty meal to whip up on busy weeknights? The One-Pot Chicken Veggie Skillet is your answer! This dish combines juicy chicken and fresh veggies in one simple skillet. You’ll save time on cooking and cleanup, while still serving a healthy dinner. Let’s dive into the ingredients, steps, and tips that make this meal a family favorite!

Ingredients

Complete list of ingredients

To make the One-Pot Chicken Veggie Skillet, gather these ingredients:

- 2 boneless, skinless chicken breasts, diced

- 1 tablespoon olive oil

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 1 bell pepper (any color), diced

- 1 zucchini, sliced

- 1 cup cherry tomatoes, halved

- 1 cup spinach, fresh

- 1 teaspoon Italian seasoning

- Salt and pepper to taste

- 1 cup chicken broth

- 1 cup quinoa, rinsed

Nutritional information

This dish serves four and offers a balanced meal. Each serving contains:

- Calories: 350

- Protein: 30g

- Carbohydrates: 40g

- Fat: 10g

- Fiber: 6g

This meal is rich in protein and fiber. It also has healthy fats from olive oil. Quinoa adds essential nutrients like magnesium and iron.

Optional ingredients for customization

You can mix and match the veggies to fit your taste. Here are some great options:

- Carrots, sliced

- Broccoli florets

- Sweet potatoes, diced

- Kale, chopped

Feel free to add different herbs or spices, too. You can try paprika for heat or lemon zest for brightness.

Step-by-Step Instructions

Preparation of chicken and vegetables

First, start by gathering your ingredients. You need two boneless chicken breasts, diced into bite-sized pieces. Chop one medium onion and mince two cloves of garlic. Dice one bell pepper in any color you like. Slice one zucchini and halve one cup of cherry tomatoes. Finally, wash one cup of fresh spinach and set it aside.

Cooking process in the skillet

Next, heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken to the skillet. Season it with salt, pepper, and one teaspoon of Italian seasoning. Sauté the chicken for about five to seven minutes until it’s cooked through and lightly browned. Once done, remove the chicken from the skillet and set it aside.

In the same skillet, add the chopped onion and minced garlic. Sauté these for two to three minutes until the onion turns translucent. Then, add the diced bell pepper, sliced zucchini, and halved cherry tomatoes. Cook these veggies for about five minutes, stirring occasionally, until they start to soften.

Combining ingredients and final touches

Now, stir in one cup of rinsed quinoa. Mix it well with the vegetables. Pour in one cup of chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes. This allows the quinoa to cook and absorb all the liquid.

After the quinoa is cooked, add the chicken back into the skillet. Toss in the fresh spinach and stir everything together. Let it sit for another two to three minutes until the spinach wilts. Taste and adjust the seasoning with more salt and pepper if needed. Serve it warm right from the skillet for a rustic look!

Tips & Tricks

How to choose the best chicken

When choosing chicken, look for fresh and vibrant pieces. I prefer boneless and skinless breasts. They cook quickly and stay juicy. Check for firmness and avoid any that feel slimy. Opt for chicken with a pink hue. If you can, buy organic or free-range chicken. This choice often has better flavor and texture.

Substitutions for vegetables

You can play with the veggies in this dish. If you don’t have zucchini, use yellow squash. Broccoli, peas, or carrots work well too. For a different taste, try adding mushrooms or asparagus. You can mix and match based on what you have. Fresh or frozen veggies both work fine. Just remember to adjust cooking time if using frozen.

Cooking tips for perfectly cooked quinoa

To cook quinoa just right, rinse it under cold water first. This removes bitterness and improves flavor. Use a 1:1 ratio of quinoa to broth. Bring it to a boil, then lower the heat. Cover and simmer for about 15 minutes. Check for fluffiness; if it looks dry, add a splash of broth. Let it rest for a few minutes after cooking to soak up extra moisture.

Variations

One-Pot Chicken Veggie Skillet with different proteins

You can easily swap the chicken for other proteins. Try diced turkey or shrimp. Both cook well and add unique flavors. If you prefer beef, use thin cuts. Just make sure to cook them thoroughly. Each protein changes the taste a bit, keeping it fun.

Vegetarian alternative

If you want a vegetarian dish, skip the chicken. Use chickpeas or tofu as a protein. Both options soak up flavors well. Add extra veggies like mushrooms or broccoli for more texture. This makes the dish filling while still being healthy.

Spice level adjustments

You can change the spice level to fit your taste. Add red pepper flakes for heat. Start with a pinch and taste as you go. If you like it mild, leave out the spice. For fun, try a dash of smoked paprika. It gives a warm flavor without extra heat.

Storage Info

How to store leftover skillet meals

To store leftover One-Pot Chicken Veggie Skillet, let it cool first. Place it in an airtight container. This helps keep the meal fresh. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option.

Reheating tips for best results

When you are ready to eat leftovers, reheat in a skillet. Add a splash of chicken broth or water to keep it moist. Heat over medium heat for about 5-10 minutes. Stir it often to ensure even heating. You can also use the microwave. Heat in a microwave-safe dish for 2-3 minutes. Stir halfway through for the best results.

Freezing options and guidelines

Freezing your One-Pot Chicken Veggie Skillet is simple. Use a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to avoid freezer burn. Label the container with the date. It keeps well for up to three months. When you want to eat it, thaw it in the fridge overnight. Then reheat as mentioned before. This way, you can enjoy a tasty meal any night!

FAQs

How long does it take to cook One-Pot Chicken Veggie Skillet?

It takes about 30 minutes to cook this meal. You can prep the ingredients in 10 minutes. The cooking time is around 20 minutes. This makes it quick for busy weeknights.

Can I use frozen vegetables?

Yes, you can use frozen vegetables. They save time and still taste good. Just add them with the other veggies. They may take a bit longer to cook. Keep an eye on the skillet to ensure they heat through.

What are some side dishes to serve with it?

This dish is a meal on its own. However, you can serve it with:

- A simple green salad

- Crusty bread

- Garlic bread

- A light soup

These sides can add variety and texture to your meal.

Can this recipe be made in advance?

Yes, you can make this recipe in advance. Cook it, then cool it down before storing. Place it in an airtight container in the fridge. It stays fresh for up to three days. You can reheat it in the skillet or microwave for a quick meal later.

This blog post covered the key ingredients for a One-Pot Chicken Veggie Skillet, including nutrition and options. I shared step-by-step instructions for cooking and tips for choosing chicken and veggies. You also learned about variations, storage options, and FAQs to enhance your meal prep.

Cooking can be fun and easy. With this guide, you can create delicious meals with ease. Enjoy experimenting and making each dish your own. Happy cooking!