High Protein Chicken Skillet Dinner
A one-pan chicken skillet with bell peppers, broccoli, and savory chicken broth, ready in under 30 minutes with 40 grams of protein per serving.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife and cutting board
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 tbsp olive oil
- 1 bell pepper any color, sliced
- 1 medium onion sliced
- 2 garlic cloves minced
- 1 cup broccoli florets
- 1 tsp paprika
- 1 tsp Italian seasoning
- salt and pepper to taste
- 1 cup low-sodium chicken broth
- 1 cup cooked quinoa optional, for extra protein
- fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken pieces in a single layer. Season with salt, pepper, paprika, and Italian seasoning. Cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
- Stir in the sliced bell pepper, onion, and broccoli florets. Cook for 3 to 4 minutes until the vegetables are just tender.
- Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- Pour in the chicken broth. Stir to combine and bring to a simmer. Cook for 3 to 5 minutes until the broth reduces slightly and the flavors meld together.
- If using quinoa, stir it in now and mix well. Heat through for 1 minute.
- Remove from heat. Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.
