Ingredients
- 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 cup cherry or grape tomatoes, halved
- 1 bell pepper (red, yellow, or green), chopped
- 1 small zucchini or yellow squash, chopped
- ½ red onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley or basil for garnish (optional)
Instructions
Step 1: Cook the Chicken
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the seasoned chicken pieces in a single layer. Let them cook for 4-5 minutes without stirring to allow a golden-brown crust to form. Afterward, flip the chicken and cook for another 3-4 minutes until fully cooked. The chicken should be firm to the touch and no longer pink in the center. Remove from the pan and set aside.
Step 2: Sauté the Vegetables
In the same pan, add a little more olive oil if needed. Add the chopped bell peppers, zucchini, and red onion. Stir occasionally and let them cook for about 5-7 minutes until they start to soften. If the vegetables are cooking too quickly, reduce the heat slightly.
Step 3: Add Garlic and Tomatoes
Once the vegetables have softened slightly, add the minced garlic and halved cherry tomatoes. Cook for another 2-3 minutes, stirring frequently. The garlic should be fragrant, and the tomatoes should start to soften.
Step 4: Combine Everything
Return the cooked chicken to the pan and mix everything together. Let it cook for 1-2 more minutes, allowing the flavors to blend. Taste and adjust seasoning if needed. If you prefer a bit more spice, add a pinch of red pepper flakes.
Step 5: Garnish and Serve
Remove the pan from heat and sprinkle fresh parsley or basil on top for a burst of freshness. Serve hot as is, or pair with rice, quinoa, or crusty bread for a complete meal.
Notes
- How to Know When Chicken is Cooked: Cut a piece in half to check if it is fully white inside with no pink. If you have a meat thermometer, the internal temperature should reach 165°F (75°C).
- Avoid Overcrowding the Pan: If the pan is too crowded, the chicken and vegetables will steam instead of sear. If necessary, cook in batches.
- Adjusting Texture: If you like your vegetables crunchier, cook them for less time. If you prefer them softer, let them cook a little longer.
- Using Frozen Vegetables: If fresh vegetables aren’t available, frozen ones work too. Just be sure to thaw and drain excess water before cooking.
- Substituting Ingredients: This recipe is versatile. Try using mushrooms, broccoli, or snap peas in place of other vegetables. Chicken can also be swapped for beef strips or tofu for a plant-based option.
- Saving Time: If you’re short on time, buy pre-chopped vegetables and pre-minced garlic to speed up prep work.
- Prep Time: 5 minutes
- Cook Time: 15 minutes