South Beach Chicken Skillet
Transform weeknight dinners with the vibrant and wholesome South Beach Chicken Skillet! This one-pan wonder combines tender, golden-seared chicken breasts with a colorful medley of bell peppers, zucchini, and juicy cherry tomatoes, all simmered in a zesty lime and cumin-spiced broth. With just 15 minutes of prep and 30 minutes of cooking, this low-carb, protein-packed recipe delivers bold flavors and a hint of Mediterranean flair. Perfect for busy evenings, it’s easily adaptable, nutrient-rich, and ideal for those sticking to a healthy lifestyle. Garnish with fresh cilantro for a refreshing finish and serve straight from the skillet for a naturally gluten-free, fuss-free meal the whole family will love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 tablespoons lime juice, freshly squeezed
- 1 cup chicken broth (low-sodium)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, cumin, paprika, and oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the sliced red and yellow bell peppers, zucchini rounds, and cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the chicken broth and lime juice. Bring the mixture to a simmer, scraping the bottom of the skillet to deglaze.
Return the chicken breasts to the skillet, nestling them among the vegetables. Cover and simmer on low heat for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Serve the chicken and vegetables hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 22.8 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3570 mg | 76% | |
*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.
