Chicken & Summer Skillet

A super-fast skillet meal featuring tender chicken strips and colorful summer vegetables, lightly seasoned for a light and healthy dinner ready in minutes.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.07/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Calorie
• Low-Carb
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• Whole30
• Paleo

Tags

• sauté
• quick
• healthy
• one-pot
• budget-friendly
• fresh

Ingredients

• 1.125 pound chicken breast (boneless, skinless, cut into 1-inch strips)
• 1 tablespoon olive oil
• 1 yellow onion (thinly sliced)
• 2 bell peppers (sliced)
• 2 clove garlic (minced)
• 0.5 cup water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Pat chicken strips dry with paper towels and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-5 minutes, stirring occasionally, until lightly browned and mostly cooked through. Remove chicken from skillet and set aside.
3. Add sliced yellow onion and bell peppers to the skillet. Cook for 5-7 minutes, stirring frequently, until vegetables start to soften. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Return chicken to the skillet. Stir in 1/2 cup water. Bring to a gentle simmer and cook for 2-3 minutes, until chicken is fully cooked and vegetables are tender-crisp. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
5. Garnish with fresh cilantro if desired and serve hot.

Notes

Chicken broth can be used instead of water for more flavor, ensure it is low-sodium.

Nutrition (per serving)

• Calories: 221
• Protein: 29.7 g
• Carbohydrates: 9.6 g
• Fat: 6.9 g
• Fiber: 1.6 g
• Sodium: 352 mg
• Saturated Fat: 1.1 g
• Sugar: 2 g
• Cholesterol: 90 mg