Quick Flavorful One Pan (Printable Version)

Juicy chicken and colorful vegetables cooked in one skillet with bold spices for a quick, flavorful meal.

# What You Need:

→ Proteins

01 - 2 large chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced
05 - 1 red onion, sliced
06 - 1 cup cherry tomatoes, halved

→ Aromatics & Seasonings

07 - 3 cloves garlic, minced
08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - 1/2 tsp chili flakes
12 - 1/2 tsp ground cumin
13 - Salt and black pepper, to taste

→ Finishing Touch

14 - 2 tbsp chopped fresh parsley
15 - Juice of 1/2 lemon

# Directions:

01 - Heat the olive oil in a large skillet or sauté pan over medium-high heat.
02 - Add the chicken pieces and season with salt, pepper, and half of the smoked paprika. Sauté for 3–4 minutes until lightly browned.
03 - Add the garlic, onion, bell peppers, and zucchini. Stir well and cook for 5 minutes until vegetables begin to soften.
04 - Sprinkle in the remaining smoked paprika, oregano, cumin, and chili flakes. Mix thoroughly.
05 - Add the cherry tomatoes and continue to cook, stirring occasionally, for 7–8 minutes until the chicken is cooked through and vegetables are tender.
06 - Squeeze the lemon juice over the dish and adjust seasoning to taste. Sprinkle with fresh parsley and serve hot directly from the pan.

# Expert Tips:

01 -
  • The smoked paprika and cumin do something magical together that tastes like it took hours not minutes
  • You get that deep sauteed flavor while barely dirtying one pan
02 -
  • Overcrowding the pan will steam the chicken instead of searing it so use your biggest skillet or cook in two batches
  • Adding the garlic too early with the chicken will turn it bitter before the vegetables even go in
03 -
  • Dry the chicken pieces thoroughly with a paper towel before they hit the pan because moisture is the enemy of a good sear
  • Let the finished dish rest for two minutes off the heat before serving so the juices redistribute through the chicken

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