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A spoonful of spicy chicken skillet ready to serve.

Chicken With Mixed Vegetables

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Created by Mariam Ezzeddine
Healthy Chicken and Vegetable Skillet is a quick and healthy dinner or lunch recipe! It's super low in carbs and packed with your favorite veggies. This easy chicken stir fry recipe comes together in less than 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings
servings

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. 

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 18g | Protein: 52g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 931mg | Potassium: 1639mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5946IU | Vitamin C: 89mg | Calcium: 84mg | Iron: 4mg
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