Quick Chicken and Veggie Saute
Whip up a healthy, flavorful dinner in just 30 minutes with this Quick Chicken and Veggie Sauté. Loaded with tender, juicy chicken breast and a vibrant medley of zucchini, bell peppers, and carrots, this one-skillet recipe is a nutritious weeknight favorite. Infused with the savory notes of garlic, soy sauce, and a hint of lemon juice, it delivers a perfectly balanced burst of flavor in every bite. Seasoned with paprika and topped with fresh parsley, this dish pairs wonderfully with rice, quinoa, or can be enjoyed on its own for a low-carb option. With minimal prep and simple ingredients, this easy chicken stir-fry is a lifesaver for busy families seeking a wholesome, colorful meal without the fuss.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons paprika
- 1 medium zucchini, sliced
- 2 medium bell peppers (red, yellow, or green), sliced
- 2 medium carrots, julienned or thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breast into bite-sized pieces and season with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-7 minutes until fully cooked and lightly golden, stirring occasionally. Once cooked, remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Cook for about 30 seconds, stirring, until fragrant.
Add the sliced zucchini, bell peppers, and carrots to the skillet. Sauté the vegetables for 5-7 minutes until they are tender but still slightly crisp.
Return the cooked chicken to the skillet with the vegetables.
Drizzle the soy sauce and lemon juice over the chicken and vegetables. Stir to combine and cook for an additional 2 minutes to allow the flavors to meld.
Remove from heat and sprinkle with fresh parsley before serving.
Serve warm over rice, quinoa, or enjoy on its own.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
