Healthy Chicken and Vegetables Skillet
This cozy and nourishing skillet meal features tender chicken, roasted carrots, and seasonal vegetables, perfect for fall dinners.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into 1/2-inch rounds
- 2 cups Brussels sprouts, halved
- 1 medium red bell pepper, sliced
- 1 medium sweet potato, diced (optional for a heartier dish)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt (adjust to taste)
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon lemon juice
- to taste Fresh parsley for garnish
Instructions
Preparation
- Pat the chicken dry and season with half the salt, pepper, thyme, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the hot skillet in a single layer, cook until browned on each side (about 3 minutes per side). Remove to a plate — it will finish cooking later.
Sautéing
- Lower heat to medium, add the onion and a pinch of salt, and sauté until translucent (about 3 minutes). Stir in garlic and cook 30 seconds until fragrant.
- Add carrots, Brussels sprouts, bell pepper, and sweet potato if using. Cook, stirring occasionally, until vegetables begin to brown and soften, 6–8 minutes.
Combining and Simmering
- Return the chicken to the skillet. Pour in the chicken broth and lemon juice, stir to combine, and cover.
- Simmer on low for 10–12 minutes, or until vegetables are tender and chicken reaches an internal temperature of 165°F.
Serving
- Remove the lid, increase heat briefly to reduce any excess liquid, adjust seasoning, and garnish with chopped parsley.
- Serve hot straight from the skillet for a cozy presentation.
Notes
Use even-sized pieces for even cooking, avoid overcrowding the pan to allow for browning, and adjust the veggies based on seasonal availability. For a lower-carb option, swap sweet potato for leafy greens or cauliflower rice.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 5g
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