Easy Fast Veggie Chicken Sauté That’s Bursting with Flavor

Ingredients

• 2 pieces boneless, skinless chicken breasts or thighs
• 2 pieces bell peppers (colorful and crunchy)
• 1 medium zucchini
• 2 medium carrots (sliced thin)
• 1 medium onion
• 2 cloves garlic (minced)
• 2 tablespoons olive oil (for sautéing)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• to taste salt
• to taste black pepper
• 1 cup low-sodium chicken broth
• 2 tablespoons fresh parsley or basil (chopped)
• 1/4 teaspoon red chili flakes (optional for heat)
• 1 tablespoon lemon juice (for brightness)

Instructions

1. 1

   --- Cooking Steps ---

2. 2

   Heat olive oil in a large skillet over medium-high heat for about 2 minutes, until shimmering.

3. 3

   Add chicken pieces in a single layer, season with salt and pepper. Cook 4–5 minutes per side until golden brown.

4. 4

   Transfer chicken to a plate and let it rest for 5 minutes.

5. 5

   In the same skillet, add onion, carrots, and bell peppers. Sauté for 4–5 minutes until crisp-tender.

6. 6

   Stir in zucchini and minced garlic, cook for 2–3 minutes until zucchini is soft.

7. 7

   Pour in chicken broth; sprinkle oregano and paprika. Simmer for 2 minutes.

8. 8

   Return chicken to skillet, toss gently for 1 minute to coat in the sauce and reheat.