Trim Chicken Primavera
Bright, vibrant, and irresistibly flavorful, Trim Chicken Primavera is a wholesome one-skillet meal brimming with fresh vegetables and tender, juicy chicken. This recipe combines golden-seared chicken breasts with a colorful medley of zucchini, yellow squash, bell peppers, cherry tomatoes, and baby spinach, all tossed in a light and aromatic sauce made with garlic, Italian seasoning, and optional rich cream. A sprinkle of freshly grated Parmesan cheese ties it all together for a dish that’s both satisfying and nutritious. Perfect for busy weeknights, this quick 40-minute recipe delivers restaurant-quality flavor while keeping everything low-carb and packed with wholesome ingredients. Serve it as is or pair it with a side of pasta or crusty bread to soak up the delicious flavors!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 medium bell peppers, thinly sliced (red, yellow, or orange)
- 1.5 cups cherry tomatoes, halved
- 2 cups baby spinach
- 0.5 cup chicken broth (low sodium)
- 0.25 cup heavy cream (optional for a creamy version)
- 0.5 cup Parmesan cheese, freshly grated
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes (optional, for heat)
- to taste salt
- to taste black pepper, freshly ground
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt, black pepper, and half the Italian seasoning.
Add the chicken to the skillet and sear for 4-5 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the zucchini, yellow squash, and bell peppers to the skillet. Sprinkle with the rest of the Italian seasoning and optional red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften but still retain a slight crunch.
Stir in the cherry tomatoes and baby spinach, cooking for another 2-3 minutes until the spinach wilts and the tomatoes are slightly softened.
Pour in the chicken broth and, if using, the heavy cream. Simmer for 2-3 minutes until slightly thickened.
Return the cooked chicken breasts to the skillet, nestling them into the vegetables. Spoon some of the sauce and vegetables over the chicken.
Sprinkle the Parmesan cheese over the dish, allowing it to melt slightly.
Serve warm, garnished with additional Parmesan or fresh herbs if desired.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 983 mg | 21% | |
*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.
