High-Protein Chicken Veggie Skillet A quick, wholesome meal packed with lean protein and fresh veggies
Servings: 4
Total Time: 20 minutes
Difficulty: Very Easy
Calories per Serving: 290 kcal
Macros: Protein: 36g / Carbs: 8g / Fat: 12g / Fiber: 3g
The Ultimate One-Pan Muscle Fuel
Finding the time to cook a balanced meal shouldn’t feel like a second job. This High-Protein Chicken Veggie Skillet is the perfect solution for busy athletes, parents, and health-conscious foodies who need a nutrient-dense dinner on the table in under 20 minutes. By focusing on lean chicken breast and a rainbow of antioxidant-rich vegetables, we’ve created a clean eating masterpiece that hits your macros without any unnecessary fillers or heavy sauces.
This recipe is a staple for high-protein followers because it prioritizes volume and satiety. We use high-heat searing to lock in the juices of the chicken while keeping the vegetables crisp-tender, ensuring every bite is bursting with natural flavor. It’s a “fridge-clear” recipe that works with whatever seasonal greens you have on hand, making it a versatile addition to your weekly rotation.
Whether you’re in a deep cutting phase or just looking for easy meal prep ideas, this skillet delivers. It’s low-carb, gluten-free, and designed to provide a steady stream of energy without the post-dinner slump. It’s professional-grade nutrition made simple.
Look at the Recipe
Sensory Appeal: Vibrant pops of color from fresh peppers and zucchini paired with golden-seared chicken bites.
Flavor Highlight: A savory blend of smoked paprika and garlic with a bright, zesty lemon finish.
Key High-Protein Benefit: Over 35 grams of lean protein per serving to support muscle recovery and metabolic health.
Ingredients Needed
The Protein:
1.5 lbs Boneless, skinless chicken breast, cut into 1-inch cubes
1 tbsp Avocado oil (high smoke point for searing)
1 tsp Smoked paprika
½ tsp Garlic powder
Salt and black pepper to taste
The Veggies:
2 Bell peppers (any color), sliced into strips
1 Medium zucchini, halved and sliced
1 cup Broccoli florets, bite-sized
1 Small red onion, sliced
2 cloves Garlic, minced
Finish: 1 tbsp Fresh lemon juice and chopped parsley
How to Make Our Chicken Veggie Skillet
Sear the Chicken: Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat. Season the chicken cubes with paprika, garlic powder, salt, and pepper. Add to the pan in a single layer and sear for 5–6 minutes until golden brown and cooked through. Remove chicken and set aside.
Sauté the Aromatics: In the same pan, add the red onion and bell peppers. Sauté for 3 minutes until they start to soften and develop a slight char.
Flash-Cook the Greens: Add the zucchini and broccoli to the skillet. Stir in the minced garlic. Cook for 4–5 minutes, stirring frequently. You want the vegetables to be vibrant and tender but still have a satisfying “snap.”
Combine and Brighten: Return the cooked chicken to the skillet. Toss everything together for 1 minute to reheat. Turn off the heat and squeeze the fresh lemon juice over the top. This acidity is the secret to a restaurant-quality clean meal.
Serve: Garnish with fresh parsley and serve immediately.
Storage & Serving Suggestions
Storing: This is a meal-prep dream. Store in airtight containers in the fridge for up to 4 days.
Reheating: Quickly toss back into a hot skillet for 2 minutes or microwave for 60–90 seconds.
Freezing: You can freeze this skillet for up to 2 months, though the zucchini may be slightly softer upon thawing.
Serving Pairings: Enjoy as-is for a low-carb dinner, or serve over a bed of quinoa or cauliflower rice to soak up the juices.
Tips & FAQs
Can I use chicken thighs instead of breast? Yes! Chicken thighs will add more moisture and a richer flavor, though the fat and calorie content will be slightly higher. It remains a fantastic high-protein choice.
How do I prevent the vegetables from getting soggy? The key is high heat and not overcrowding the pan. Sauté the vegetables in batches if necessary so they sear rather than steam.
What other vegetables work well in this skillet? Snap peas, asparagus, and halved cherry tomatoes are excellent additions. This recipe is highly adaptable to whatever is fresh in your garden or local market.