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You need fresh, colorful ingredients to make this dish shine. Here’s what you’ll need: - 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup bell peppers (red, yellow, and green), sliced - 1 medium zucchini, sliced - 1 medium red onion, sliced - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 tablespoon olive oil These main ingredients bring great flavor and nutrition to your skillet. The right spices can turn a simple dish into something special. Here’s what I use: - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste These spices add depth and warmth to the chicken and veggies. They blend perfectly with the ingredients. Garnishes can elevate your meal. Here are some tasty options: - Fresh cilantro, chopped (for garnish) - 1 avocado, diced (for serving) - Lime wedges (for serving) These add freshness and a burst of flavor. Serve the dish directly from the skillet or on plates for a nice touch. Enjoy the vibrant colors and flavors! {{ingredient_image_1}} Start by cutting the chicken breasts into small, bite-sized pieces. This helps them cook evenly. Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken pieces to the skillet. Season them with smoked paprika, cumin, chili powder, salt, and pepper. Make sure to mix well so each piece is coated. Cook the chicken for about 7 to 8 minutes. It should be browned and cooked all the way through. Next, it's time to add flavor with the vegetables. Mince two cloves of garlic and add them to the skillet. Cook the garlic for 1 to 2 minutes until it smells nice. Then, add your sliced bell peppers, zucchini, and red onion to the skillet. Stir-fry the veggies with the chicken for 5 to 6 minutes. You want them to be tender but still a bit crisp. Now, mix in one can of rinsed and drained black beans. Cook everything for an additional 2 to 3 minutes until it is all hot. Taste the dish and adjust any seasonings if needed. Once everything is cooked, remove the skillet from the heat. Serve hot, and don't forget to top it with diced avocado and fresh cilantro. Add lime wedges on the side for a zesty touch. Enjoy your colorful and tasty meal! To cook chicken perfectly, cut it into small pieces. This helps it cook evenly. Heat your skillet on medium heat and add olive oil. Once hot, add the chicken. Season it well with smoked paprika, cumin, chili powder, salt, and pepper. Cook the chicken for about 7-8 minutes. You want it to turn golden brown and reach an internal temperature of 165°F. Use a meat thermometer to check. If you don't have one, cut a piece to see if it's no longer pink inside. Feel free to swap in any veggies you like. Broccoli, carrots, or even corn work great. You can also use kale or spinach for a green boost. Just remember to adjust the cooking time based on the veggie type. For example, carrots may need a few more minutes to soften. Mixing different colors adds a nice touch and makes the dish pop visually. Seasoning is key to a great dish. If you love heat, add more chili powder or a pinch of cayenne pepper. For a zestier flavor, squeeze fresh lime juice over the finished dish. You can also play with herbs. Adding dried oregano or thyme can give a new twist. Taste as you go, and adjust the salt and pepper to suit your liking. This dish should reflect your tastes, so make it your own! Pro Tips Tip Title: Use Fresh Ingredients: Fresh vegetables and high-quality chicken will enhance the flavor and texture of your dish. Tip Title: Adjust Spice Levels: Feel free to adjust the amount of chili powder based on your heat preference. You can also add a pinch of cayenne for extra kick! Tip Title: Meal Prep Friendly: This dish is perfect for meal prep. Cook a double batch and portion it out for easy lunches throughout the week. Tip Title: Serve with Sides: Consider pairing with rice, quinoa, or tortillas to make a more filling meal. {{image_2}} You can add heat to your Chicken and Vegetables Skillet. Start by mixing in some sliced jalapeños or a dash of red pepper flakes. This will give your dish a spicy kick. You might also want to add hot sauce when you serve it. The spicy flavors blend well with the smoky paprika. For a fresh twist, try adding feta cheese and olives. Feta adds creaminess and a salty bite. Olives bring a briny flavor that pairs well with the chicken. Just sprinkle the feta on top before serving. Toss in a handful of pitted olives while cooking. This makes your dish feel like a sunny Mediterranean meal. You can easily swap chicken for other proteins. Shrimp cooks fast and adds a sweet taste. Just sauté it for a few minutes until pink. Tofu is a great option for a plant-based meal. Press and cube the tofu, then brown it in the skillet. Both options keep the dish tasty and fun, allowing you to customize based on what you have. Store any leftovers in an airtight container. Make sure the dish cools down first. Place the container in the fridge. Use within three to four days for best taste. Label the container with the date. This helps you keep track of freshness. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir occasionally until hot. You can also use a microwave. Heat in short bursts to avoid overcooking. Cover it to keep moisture in. You can freeze leftovers, too. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. Freeze for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for best flavor. Yes, you can use frozen vegetables. They save time and are easy to find. Just add them to the skillet directly. Cook them a bit longer until they are hot and tender. Frozen veggies can taste great in this dish! This dish takes about 25 minutes total. You’ll spend about 10 minutes prepping the ingredients. Cooking the chicken and veggies takes about 15 minutes. It’s a quick meal for busy days! You can serve this dish with rice, quinoa, or a fresh salad. Tortillas also work well for a fun twist. You could even add some chips for crunch. Don’t forget the lime wedges and diced avocado for extra flavor! Yes, you can make it ahead. Just cook and cool the dish, then store it in the fridge. It keeps well for 3 to 4 days. Reheat it on the stove or in the microwave. Absolutely! This dish has lean protein, colorful veggies, and healthy spices. It is low in carbs if you skip the grains. Plus, it’s full of fiber from the beans and veggies. Enjoy a tasty and nutritious meal! Yes! Feel free to adjust the spices to your taste. You can add more chili powder for heat or try herbs like oregano. Experimenting with spices makes the dish more exciting! This blog post covered making a tasty Chicken and Vegetables Skillet. We looked at essential ingredients, spices, and tasty garnishes. Then, I laid out step-by-step cooking tips to ensure your chicken is perfect and your veggies are flavorful. I also shared fun variations, storage tips, and common questions. Try these tips to make this dish yours. Enjoy the process and explore flavors you love! Happy cooking!

One-Pan Fiesta Chicken & Veggies

A colorful and flavorful one-pan dish featuring chicken and a variety of vegetables, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup bell peppers (red, yellow, and green), sliced
  • 1 medium zucchini, sliced
  • 1 medium red onion, sliced
  • 2 cloves garlic, minced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • 1 piece avocado, diced (for serving)
  • for serving lime wedges

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add the chicken pieces to the skillet and season with smoked paprika, cumin, chili powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-8 minutes.
  • Once the chicken is cooked, add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the sliced bell peppers, zucchini, and red onion to the skillet. Stir-fry the vegetables with the chicken for about 5-6 minutes, or until they're tender-crisp.
  • Stir in the black beans and cook for an additional 2-3 minutes until heated through.
  • Taste and adjust seasonings if necessary. Remove from heat.
  • Serve hot, topped with diced avocado, fresh cilantro, and lime wedges on the side.

Notes

Serve directly from the skillet for a rustic feel, or plate individual portions and top with a sprinkle of cilantro and a wedge of lime.
Keyword chicken, fiesta, one pan, vegetables