Name: Chicken and vegetable skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potato, diced small; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 2 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 2 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

In a bowl, toss the chicken pieces with the garlic powder, smoked paprika, black pepper, and half the salt until evenly coated.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, turning once or twice, until browned. Move the chicken to a plate. Done when opaque in the center, 165°F.
Heat the remaining oil in the same skillet over medium heat. Add the potatoes and cook for 8 to 10 minutes, stirring occasionally, until golden. Add the onion, bell pepper, and zucchini, and cook for 3 minutes more until the onion begins to soften.
Return the chicken to the skillet with the remaining salt and the water. Cover with a lid and simmer for 2 minutes to steam the vegetables. Remove the lid and cook for 1 to 2 minutes more, stirring, until the pan is dry and the vegetables are tender. Done when no pink in the center, 165°F.
Remove the skillet from the heat. Stir in the lemon juice and serve immediately.

Nutrition

Ingredients

Instructions

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