Zesty Low-Carb Chicken & Veggie Skillet with Smoked Paprika
This zesty low-carb chicken and veggie skillet with smoked paprika is a quick and healthy meal packed with flavor.
Equipment
- paper towels
- medium bowl
- large skillet (cast iron or non-stick)
- plate
Ingredients
Main
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tbsp olive oil divided
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1 medium bell pepper (any color), sliced
- 1 medium zucchini, cut into half-moons or 1/2-inch pieces
- 1 cup broccoli florets, small pieces
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 2 tbsp fresh parsley, chopped for garnish
- 1 tbsp fresh lemon juice optional, for serving
Instructions
Cooking
- Pat chicken dry and toss with 1 tbsp olive oil, Italian seasoning, smoked paprika, salt, and pepper until coated.
- Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- Reduce heat to medium, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in bell peppers, zucchini, and broccoli. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Pour in chicken broth, stirring to scrape up browned bits. Return chicken to the skillet, nestling it among the vegetables.
- Cover and simmer for 5-7 minutes until chicken is cooked through (165°F/74°C) and vegetables are tender.
- Remove from heat, adjust seasonings, and garnish with parsley and an optional squeeze of lemon juice.
Notes
For extra flavor, you can marinate the chicken for at least 30 minutes before cooking. Adjust the spice level by adding a pinch of cayenne pepper if you like a little heat. This dish is great for meal prep and can be stored in the refrigerator for up to 3-4 days.