Chicken and Vegetable Skillet

A vibrant skillet dinner featuring tender chicken breast, bell peppers, broccoli, and sweet potatoes, seasoned with savory herbs and quickly cooked for a satisfying weeknight meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.23/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• sauté
• healthy
• quick
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, chopped)
• 1 red bell pepper (cored and chopped)
• 1 green bell pepper (cored and chopped)
• 1 sweet potato (medium, peeled and diced into 1/2-inch cubes)
• 2 cup broccoli florets
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon crushed red pepper flakes
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup whole wheat couscous
• 1 cup vegetable broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
2. Add chopped yellow onion, red bell pepper, green bell pepper, and diced sweet potato to the same skillet. Season with the remaining 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, dried oregano, garlic powder, onion powder, and crushed red pepper flakes (if using). Sauté for 5-7 minutes until vegetables begin to soften.
3. Stir in the broccoli florets and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 5 minutes, or until vegetables are tender-crisp.
4. While vegetables cook, prepare the whole wheat couscous according to package directions, typically by adding 1 cup couscous to 1 cup boiling water or vegetable broth, covering, and letting stand for 5 minutes.
5. Return the cooked chicken to the skillet with the vegetables. Stir everything together gently. Serve immediately over the prepared whole wheat couscous.

Nutrition (per serving)

• Calories: 454
• Protein: 42.8 g
• Carbohydrates: 53.9 g
• Fat: 7.6 g
• Fiber: 8.2 g
• Sodium: 659 mg
• Saturated Fat: 1.1 g
• Sugar: 7.8 g
• Cholesterol: 107 mg