Chicken And Vegetable Dinner Skillet

If you’ve got some fresh produce to use up, this simple, healthy spicy chicken and vegetable dinner skillet thingy is the way to go. The recipe relies on leftover chicken, whether it’s rotisserie, meal prep, whatever you’ve got.

Before you start panicking if you don’t have already cooked chicken, cut some chicken breast into bite-sized pieces and saute it with salt, black pepper and some olive oil, stirring for about 5-6 minutes. Then put aside. Keep in mind, we’ll keep cooking the chicken with the vegetables and add more flavor to it, so don’t worry about food poisoning and eating a bland dinner.

And just like that, panic attack avoided and you’ve got cooked chicken, so that you can move on with the recipe. If you want intructions with step-by-step photos, you’ll find them further below.

Chicken and Vegetables Dinner Skillet

Yield: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This simple, healthy spicy chicken and vegetable dinner skillet is high-protein and super flavorful! Use up leftover chicken, seasonal vegetables and enjoy the recipe in 15 minutes!

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Ingredients

• 8oz/220g chicken (or turkey), cooked and chopped in bite-sized pieces*
• 1 bell pepper, roughly chopped in strips
• 1/2 medium-sized onion, roughly chopped
• 1 medium sized tomato, roughly chopped
• 1 jalapeno/habanero pepper, chopped (optional)
• 1 cup arugula and herbs, kale (fresh greens of choice)
• 1/2 cup green beans, chopped
• 1 tsp cumin
• 1/2 tsp coriander
• 1 tsp oregano, dried
• 1 tbsp olive oil
• 4 garlic cloves, minced
• lemon juice, salt, pepper and fresh herbs as needed

Garlic Sauce

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• 1 cup yogurt
• 2 garlic cloves
• a pinch of salt

Instructions

1. Roughly cut up the spicy and sweet peppers (jalapeno or habanero and bell pepper), some green beans (optional), tomato and onion. We'll also cut some greens and mince garlic for later.
2. Sauté the peppers, green beans, onion and tomato with some olive oil in a larger-sized pan for 2 minutes. You want a large skillet, so that you have enough space to "roast" the veggies properly. You don't want it overcrowded; give them some space, so they don't become mush.
3. After the initial 2 minutes, add in the cumin, coriander, dried oregano, salt and pepper and stir for another 2-3 minutes.
4. Next add in the cooked chicken, capers, garlic and greens (arugula, kale, fresh herbs...) and keep stirring occasionally for 3-4 minutes.
5. Add some lemon juice, some fresh herbs like basil, parsley or oregano and then you're ready!
6. Serve as or with some rice, bread, fresh cucumbers, scallions, tomatoes, olives and garlic yogurt sauce. For the yogurt garlic sauce - mix yogurt with garlic and salt. Enjoy!

Notes

*You can use rotisserie, meal prep or grilled chicken breast - whatever you have. If you don't have cooked chicken, grab some chicken breast, cut into bite-sized pieces and cook in a pan with some olive oil, salt and pepper for about 5 minutes, stirring from time to time. Then continue as described in the recipe.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 486Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 110mgSodium 547mgCarbohydrates 32gFiber 6gSugar 16gProtein 38g

Step-by-Step: Turning Meal Prep Leftovers Into Healthy Chicken Dinner

After you’ve got the cooked chicken, here’s what we’re going to do.

Roughly cut up some vegetables. In this case, we’re working with spicy and sweet peppers, some green beans (optional), tomato and onion. I don’t know why, but lately I’m obsessed with onions to the delight of nobody around me. We’ll also cut some greens and mince garlic for later.

Sauté the peppers, onion, green beans and tomato with some olive oil in a larger-sized pan for 2 minutes. You want a large skillet, so that you have enough space to roast the veggies properly. You don’t want it overcrowded, give them some space.

Then add some spices, salt and pepper and stir for another 2-3 minutes.

Next add in the cooked chicken, capers garlic and greens and keep stirring for 3-4 minutes.

Add some lemon juice, some fresh herbs and then you’re ready!

Serving

You can serve as is or in bowls or wraps with chopped cucumbers, tomatoes, arugula, fresh herbs like basil or oregano or parsley and of course – yogurt garlic sauce.

For this yogurt sauce, you basically mix 1 cup of yogurt with 1-2 cloves of garlic (as many as you want) and some salt and you’re ready. I also added some olive tapenade, because I needed to use it up, it added a nice touch too. Olives would be great if you don’t have the tapenade.

You can also have some bread, cooked rice or quinoa or whatever your taste buds desire.

In fact, the next day I made this same recipe again, but filled it in pita pockets with some fresh cucumbers and tomatoes, and again the garlic sauce (because I have to have the garlic sauce with everything).

Altogether, I think this chicken dinner took me around 15 minutes, which is pretty great. And it tastes AMAZING. I got to use up some peppers, tomatoes and greens, I’m happy.

True, I went a bit over the top by turning the skillet into a bowl , but it was so good it was worth it! That said, you can enjoy the chicken recipe any way you wish it’s great for eating clean and super tasty. It’s even low-carb and high-protein (well, if you don’t serve it with rice).

Quick and Easy Dinner Ideas

I hope you enjoy the chicken and vegetables dinner skillet, however you decide to have it! If you haven’t yet, try some of these other easy dinner ideas:

• Shrimp and Vegetables Skillet
• High-Protein Chicken And Chickpeas Skillet
• Easy Rice and Chicken Dinner Skillet