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Easy One-Pan Dinner Delight

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A quick and flavorful one-pan dinner featuring juicy chicken, crisp-tender vegetables, and savory seasonings, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil or avocado oil
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon red pepper flakes (optional)
  • Juice of half a lemon
  • Fresh parsley or basil, chopped (for garnish)
  • Optional: 1 cup cooked quinoa or rice
  • Optional: Grated Parmesan or crumbled feta cheese

Instructions

  1. Cut the chicken into roughly 1-inch pieces. Slice the bell pepper, dice the zucchini, halve the cherry tomatoes, thinly slice the onion, and mince the garlic.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Wait until the oil shimmers but is not smoking.
  3. Add the chicken pieces in a single layer. Cook without stirring for 3 minutes, then flip and cook another 2-4 minutes until golden brown and nearly cooked through.
  4. Remove the chicken and set aside on a plate.
  5. In the same pan, add the onion and bell pepper. Stir occasionally until the onion turns translucent and the peppers soften.
  6. Add the zucchini and garlic, cooking for another 2-3 minutes until fragrant but not browned.
  7. Return the chicken to the pan. Sprinkle smoked paprika, oregano, salt, pepper, and red pepper flakes if using. Stir gently to combine.
  8. Add the halved cherry tomatoes and squeeze fresh lemon juice over everything. Toss to combine.
  9. Reduce heat to medium-low, cover loosely, and simmer for 3-5 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender but vibrant.
  10. Taste and adjust seasoning if needed. Sprinkle with fresh herbs and optional cheese before serving.

Notes

Do not overcrowd the pan to ensure proper searing. Add garlic after the other vegetables to prevent burning. Use a kitchen thermometer to ensure chicken is cooked to 165°F. Splash water or broth if pan looks dry during simmering. Let chicken rest a few minutes off heat to keep it juicy.

Nutrition

Keywords: one-pan dinner, quick dinner, chicken recipe, weeknight meal, easy dinner, healthy dinner, skillet dinner

Find it online: https://flurpchef.com/easy-one-pan-dinner-delight-recipe-for-quick-weeknight-meals/