Description
A colorful medley of sautéed chicken and seasonal vegetables, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 bell pepper, chopped (any color)
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil: In a large skillet, heat the olive oil over medium-high heat. Look for the oil to shimmer slightly, indicating it’s ready for cooking.
- Cook the chicken: Add the diced chicken to the skillet. Season with Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through.
- Add vegetables: Incorporate the chopped bell pepper, sliced zucchini, and broccoli florets. Stir everything together and cook for another 5-7 minutes. The vegetables should be crisp-tender and starting to caramelize at the edges.
- Stir in garlic and tomatoes: Add the minced garlic and halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the garlic becomes fragrant and the tomatoes soften and begin to burst.
- Finish with cheese: Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the chicken and vegetables, gently tossing to allow the cheese to melt into the dish.
- Garnish and serve: Garnish with freshly chopped parsley. Serve warm, enjoying the colorful presentation and enticing aroma.
Notes
Feel free to experiment with different seasonal vegetables or add crushed red pepper flakes for heat.
