Veggie Power Chicken Skillet

You can probably take a guess as to why “Veggie Power” is in the recipe title of this delicious looking meal. That’s right…because it’s loaded with powerful vegetables that will provide a ton of vitamins and minerals to your diet. This recipe is super simple to make and doesn’t take a skilled chef in the kitchen either. The most time consuming part is just cutting up the veggies, but more than likely you have a tool, such as a vegetable chopper like this one, somewhere in the back of the kitchen cabinet that can even help make that go faster! 

Servings: 6



1.5 lbs boneless/skinless chicken breast

2 tbsp olive oil

1/2 tbsp paprika

1/2 tbsp oregano 

1 tsp chili powder

1/2 tsp garlic powder

6 small russet or red potatoes, cubed

3-4 carrots, chopped

2 green peppers, chopped

2 heads of broccoli, cut into small pieces (2 heads are basically one bunch from the grocery)

1 small yellow onion (or half a large onion)

3 garlic scapes, finely diced

Salt and pepper to taste

Chop all vegetables to the desired size. For those of you who aren’t a fan of vegetables to begin with, we highly suggest making them on the smaller size. This way, you get more of a variety of flavors in each bite and it’s not the full taste of one particular vegetable all at once!

Add 2 tablespoons of olive oil to a skillet over medium heat. While skillet is warming, filet (slice in half longways) the chicken breast. Add chicken to the skillet, add a little salt and pepper to taste, and cook until pink is gone. However, don’t cook it so that it gets too done as it will be returning to the skillet later. So really, if there is just a slight bit of pink still, that’s okay. Remove chicken from the skillet and set aside.

Add potatoes to the same skillet, still on medium heat. Stir until all potatoes are covered in olive oil. Add a little more salt and pepper to taste. Cover and cook for 7 to 10 minutes or until potatoes are slightly tender, stirring every 1 to 2 minutes. 

While potatoes are cooking, cut chicken into desired bite size pieces. Set aside again.

Once the potatoes are slightly tender, add the carrots and cook for another 2-3 minutes. 

Now add the green peppers and broccoli to the skillet. Mix all the vegetables together and cook yet again for another 3-4 minutes. 

(You may find that you need to add just a tad more olive oil to the skillet if the vegetables are looking too dry.)

Add cooked chicken to the skillet, along with 1/2 tablespoon of paprika, 1/2 tablespoon of oregano, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Mix thoroughly. Cook 10-15 minutes or until vegetables are at the desired tenderness. 

Serve and enjoy!








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