Description
A bold and comforting one-skillet meal combining spicy chicken with tender vegetables and crispy potatoes. Ideal for a quick and satisfying dinner.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, chopped
- 1/2 red onion, sliced
- 1/2 cup chicken broth
- Chopped fresh parsley, for garnish
Instructions
- In a large bowl, season chicken with paprika, cayenne pepper, garlic powder, salt, and pepper. Toss to coat evenly.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6–8 minutes or until browned and cooked through. Remove and set aside.
- Add the remaining olive oil to the skillet. Add potatoes and cook for 8–10 minutes, stirring occasionally, until golden and nearly tender.
- Add bell peppers, zucchini, and onion. Cook for another 5–7 minutes until vegetables are soft and slightly caramelized.
- Return chicken to the skillet and pour in chicken broth. Stir well and simmer for 3–5 minutes to blend flavors and heat through.
- Garnish with chopped parsley and serve hot.
Notes
- Use a non-stick or cast-iron skillet for best results.
- Add extra chili flakes for more heat if desired.
- This dish pairs well with a side of rice or a green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg