Description

Indulge in a vibrant Chicken and Veggies dish that perfectly balances juicy chicken with a medley of colorful vegetables. This flavorful recipe is simple to prepare and customizable based on your preferences or seasonal produce. Perfect for any occasion, it transforms weeknight dinners into a delightful experience that everyone will love. Enjoy this hearty, healthy meal that’s just as satisfying when served fresh or as leftovers!

Ingredients

Scale

4 boneless skinless chicken breasts (about 1.5 lbs)
1 cup bell peppers (mixed colors, chopped)
1 cup zucchini (sliced thinly)
1 medium sweet onion (diced)
4 cloves garlic (minced)
2 tbsp olive oil
3 tbsp low-sodium soy sauce
2 tbsp honey

Instructions

Prep all ingredients by chopping bell peppers and zucchini into bite-sized pieces, dicing the onion, and mincing the garlic.
Heat a large skillet over medium-high heat and add olive oil until shimmering.
Sear chicken breasts for about 6 minutes per side until golden brown; ensure they are cooked through.
Remove chicken from the skillet and let rest for five minutes before slicing.
In the same skillet, sauté onions until translucent (about 3 minutes), then add bell peppers and zucchini; stir-fry for around 4 minutes.
Add minced garlic, soy sauce, and honey; cook for an additional minute.
Return sliced chicken to the skillet and toss to combine everything. Cook for another two minutes before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 300g)
Calories: 325
Sugar: 10g
Sodium: 520mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 38g
Cholesterol: 105mg

Keywords: Feel free to swap vegetables based on what you have on hand; options like carrots or broccoli work well too. For added flavor, consider marinating the chicken in soy sauce and garlic for an hour before cooking.