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Healthy Chicken with Mixed Vegetable Skillet is a quick and healthy dinner or lunch recipe! It’s super low in carbs and packed with your favorite veggies. This skillet chicken has a sauce made with sriracha, chili powder and lime juice that’s loaded with flavors. This easy chicken and veggie stir fry comes together in less than 30 minutes.
This one pan chicken and veggies meal is quick cooking, full of flavor and easy to clean up. If you need a simple dinner that won’t disappoint, look no further than this healthy chicken and vegetable dish.
If you love shrimp recipes, try my Shrimp and Vegetables Skillet, Chili and Lime Shrimp or Kung Pao Shrimp.
Why You’ll Love This One Pan Chicken and Veggies
- It’s ready in a hurry. Prep work and cooking are fast so you can get dinner on the table in under 30 minutes.
- It’s good for you. Chicken is high in protein, and this dish is loaded with fresh vegetables and sauce full of flavor without loads of oil or sugar. It’s the perfect low-carb dinner.
- It’s easy to clean up. One-pan meals mean less cleaning at the end of the meal, so it’s perfect for busy families.
Chicken and Veggies Ingredients
- Chicken: clean and cube chicken tenderloins into even-sized pieces. You can substitute chicken breasts, but they aren’t as tender.
- Salt and Black Pepper
- Olive Oil: or substitute any light tasting oil.
- Parsley: freshly chopped for garnishing
- Lime Juice: use freshly squeezed lime juice for better flavor.
- Seasonings: combine salt, black pepper, chili seasoning mix, paprika and cumin.
- Sriracha Sauce: adjust the amount to adjust the heat level to taste.
- Garlic: finely minced garlic cloves add an earthy, aromatic flavor
- Veggies: diced red onion, halved and sliced zucchini, yellow squash and cubed red bell pepper round out the veggies but substitute your favorite vegetables.
How To Make Chicken with Mixed Vegetables
- Prepare the chicken. Pat dry the chicken tenderloins with a paper towel and cut into cubes. Season with salt and pepper.
- Mix the marinade. In a bowl or cup, add in the marinade ingredients and mix well to combine. Set aside.
- Cube the vegetables. To prepare the veggies, wash and dry them well. Cube them and set them aside.
- Saute the vegetables. In a large nonstick skillet, add one tablespoon of olive oil and bring to medium/high heat. Sauté the veggies until they are tender and obtain a golden color. Remove and set aside in a bowl.
- Saute the chicken. In the same skillet, sauté the chicken cubes with 1 tbsp. of olive oil until they are fully cooked through and golden crisp in color. This takes about 6-8 minutes, flipping the pieces over halfway through or simply mix them.
- Add the sauce. Add in the sauce and cook the chicken for another 2 minutes.
- Combine, garnish and serve. Return the cooked veggies back into the skillet and sauté them with the chicken for another 1-2 minutes to absorb the sauce. Remove from heat, garnish with fresh chopped parsley if you like and serve.
Tips To Make Healthy Chicken and Vegetables
- Use chicken tenderloins rather than chicken breasts. They come out more moist.
- Cut the chicken into similar-sized pieces to cook evenly.
- Always use fresh vegetables, not frozen, for the best results.
- You can use the marinade to marinate the chicken for up to 30 mins before cooking, but it’s not essential.
- Add or substitute your favorite vegetables such as broccoli, asparagus, mushroom, and sugar snap peas.
- Adjust the heat level by increasing or decreasing the amount of sriracha.
- Serve with rice, noodles or potatoes for a complete meal.
Frequently Asked Questions
Chicken tenderloins are moist and juicy and are my favorite cut for this recipe. You can substitute chicken breasts or boneless, skinless chicken thighs if desired.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, microwave on high for 1-2 minutes or heat in a medium-high skillet until warm.
Whether or not this dish freezes well somewhat depends on the vegetables you choose to add. Studier veggies tend to freeze well, while softer veggies like zucchini and squash can become soft and watery after freezing. The chicken and the sauce freezes beautifully for up to 3 months.
The great thing about this meal is that is contains the meat and the veggies in the same dish. You can round out the meal with rice, Cauliflower Rice, Crispy Air Fryer Roasted Potatoes or Homemade Roasted Garlic Bread.
More Easy Chicken Recipes
- Low Carb Chicken Parmesan Skillet
- Chicken Pot Pie Skillet
- Chicken Margherita Skillet
- Creamy Spinach Artichoke Chicken Skillet
- Creamy Chicken Fajita Skillet
- Greek Chicken Skillet Recipe
I hope you enjoy all the recipes I share with you, including this delicious Chicken and Vegetable recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Chicken With Mixed Vegetables
Ingredients
- 2 lbs. chicken tenderloins, cleaned and cubed
- ½ tsp salt
- ½ tsp. pepper
- 1 tbsp. olive oil, light tasting
- fresh chopped parsley, optional for garnishing
Marinade
- ¼ cup lime juice
- ¾ tsp. salt, or more to taste
- 1 tsp. black pepper, fresh ground
- 2 tbsps. chili seasoning mix, store bought beef chili seasoning not chili pepper
- 1 tsp. paprika
- 1 tbsp. sriracha sauce
- ½ tsp. cumin
- 2 cloves fresh garlic, large, finely minced
Veggies
- 1 small red onion, diced
- 1 large zucchini, halved and sliced
- 1 large yellow squash, halved and sliced
- 1 large red bell pepper, cubed
- 1 tbsp. olive oil, light tasting better
Instructions
- Pat dry the chicken tenderloins with paper towel and cut into cubes. Season with salt and pepper.
- In a bowl or cup, add in the marinade ingredients and mix well to combine. Set aside.
- To prepare the veggies, wash and dry them well. Cube them and set aside.
- In a large nonstick skillet, add one tablespoon of olive oil and bring to medium/high heat. Sauté the veggies until they are tender and obtain a golden color. Remove and set aside in a bowl.
- In the same skillet, sauté the chicken cubes with 1 tbsp. of olive oil until they are fully cooked through and golden crisp in color. This takes about 6-8 minutes, flipping the pieces over half way through or simply mix them.
- Add in the sauce and cook the chicken for another 2 minutes.
- Return the cooked veggies back into the skillet and sauté them with the chicken for another 1-2 minutes to absorb the sauce.
- Remove from heat, garnish with fresh chopped parsley if you like and serve.
Notes
- Use chicken tenderloins rather than chicken breasts. They come out more moist.
- Cut the chicken into similar-sized pieces to cook evenly.
- Always use fresh vegetables, not frozen, for the best results.
- You can use the marinade to marinate the chicken for up to 30 mins before cooking, but it’s not essential.
- Add or substitute your favorite vegetables such as broccoli, asparagus, mushroom, and sugar snap peas.
- Adjust the heat level by increasing or decreasing the amount of sriracha.
- Serve with rice, noodles or potatoes for a complete meal.
