Recipes
One Pot Chicken and Vegetables Skillet
Prep Time:
15 mins
Cook Time:
20 mins
Servings:
4
- 500g boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium zucchini, sliced
- 1 red capsicum sliced
- 1 yellow capsicum, sliced
- 1 small broccoli head, cut into florets
- 1 small onion, thinly sliced
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Prep the Chicken: In a bowl, combine the chicken pieces with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the zucchini, capsicum, broccoli, and onion. Sauté for about 5-7 minutes, or until the veggies are tender but still crisp.
Make the Sauce: In a small bowl, whisk together the soy sauce, honey, and apple cider vinegar. Add the cornstarch mixture and stir well.
Combine and Serve: Add the chicken back to the skillet with the vegetables. Pour the sauce over everything, stirring to coat. Cook for another 2-3 minutes, or until the sauce thickens slightly and everything is heated through.
Garnish and Serve: Sprinkle fresh herbs over the stir-fry and serve hot. Enjoy!
