Spicy Skillet Saut
Ignite your taste buds with this vibrant and flavorful Spicy Skillet Sauté, a quick and easy one-pan recipe perfect for busy weeknights! Packed with colorful bell peppers, zucchini, cherry tomatoes, and your protein of choice—chicken, shrimp, or tofu—this dish comes alive with a bold blend of chili powder, paprika, and cumin, balanced by a squeeze of fresh lime and a sprinkle of cilantro. Ready in just 35 minutes, this recipe delivers tender-crisp veggies and perfectly spiced protein in every bite. Serve it solo or pair it with rice, quinoa, or warm tortillas for a customizable, healthy meal that's as satisfying as it is simple to make. Perfect for fans of spicy skillet dinners, healthy meal prep ideas, and quick comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium red onion, sliced
- 3 units bell peppers, mixed colors, sliced
- 2 medium zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 1 pound protein of choice (chicken, shrimp, or tofu), cubed
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 unit fresh lime, juiced
Instructions
Heat a large skillet over medium-high heat. Add the olive oil and heat until shimmering.
Add the minced garlic and sliced red onion to the skillet. Sauté for 2-3 minutes, stirring frequently, until the onion begins to soften.
Add the sliced bell peppers and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Push the vegetables to one side of the skillet and add the protein of your choice to the other side. Cook for 5-7 minutes (longer for chicken, shorter for shrimp or tofu), stirring occasionally, until the protein is fully cooked.
Stir the cherry tomatoes into the skillet. Sprinkle the chili powder, paprika, cumin, red pepper flakes, salt, and black pepper over the contents of the skillet. Mix everything thoroughly to coat the vegetables and protein in the spices.
Cook for an additional 2-3 minutes, allowing the spices to meld and the tomatoes to soften slightly.
Remove the skillet from heat and stir in the chopped cilantro and fresh lime juice.
Serve immediately as a standalone dish or with a side of rice, quinoa, or tortillas.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 11.1 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1260 mg | 27% | |
*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.
