Ingredients
Scale
- Chicken: 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 2 cups fresh spinach
- Seasonings:
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (optional)
- Salt and black pepper to taste
- Olive Oil: 2 tablespoons
- Lemon Juice: 1 tablespoon (optional, for a fresh finish)
Instructions
- Prepare the Ingredients:
Wash and chop all vegetables to similar sizes for even cooking. Cut the chicken into bite-sized pieces, ensuring they are uniform for consistent doneness. - Cook the Chicken:
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with garlic powder, paprika, salt, and pepper, and cook until golden brown on the outside and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside. - Sauté the Vegetables:
In the same skillet, heat the remaining olive oil. Add the bell peppers, zucchini, and broccoli, cooking for 5–7 minutes until slightly tender but still crisp. Stir frequently to prevent sticking. - Combine and Finish:
Return the chicken to the skillet, along with the spinach. Cook for another 2–3 minutes, stirring until the spinach wilts and all the ingredients are heated through. If using lemon juice, drizzle it over the skillet just before serving for a bright flavor boost. - Serve:
Transfer the skillet to the table and serve hot. This dish pairs wonderfully with quinoa, brown rice, or whole-grain bread for a more filling meal.
Nutrition
- Calories: 285