Colorful One-Pot Chicken & Veggie Delight: A Healthy Feast

When I want a vibrant, well-balanced meal without making a mess in the kitchen, I always go for this colorful one-pot chicken and veggie delight. It’s packed with lean protein, bright vegetables, and savory seasoning—all cooked in a single pan for easy cleanup. It’s nourishing, flavorful, and perfect for busy weeknights.

Why You’ll Love This Recipe

I love how this dish delivers everything I need in one pot: juicy chicken, tender vegetables, and layers of flavor with minimal effort. It’s incredibly flexible—I can use whatever veggies I have on hand—and it makes enough to feed a family or stock up on lunches for the week. Plus, it’s naturally gluten-free and full of nutrients without ever feeling boring.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into chunks

• Bell peppers (red, yellow, green), sliced

• Zucchini, chopped

• Carrots, peeled and sliced

• Red onion, chopped

• Garlic cloves, minced

• Olive oil

• Paprika

• Italian seasoning

• Salt and black pepper to taste

• Optional: cherry tomatoes, spinach, or lemon juice for a finishing touch

Directions

1. I heat olive oil in a large skillet or Dutch oven over medium-high heat.

2. I season the chicken with salt, pepper, paprika, and Italian seasoning, then add it to the hot pan.

3. I sear the chicken for 4–5 minutes until browned, then set it aside.

4. In the same pan, I sauté the onions, carrots, and garlic for a few minutes until slightly softened.

5. I add in the bell peppers and zucchini, cooking for another 5–7 minutes.

6. I return the chicken to the pan and stir everything together. I cover and let it cook for another 5–10 minutes until the chicken is fully cooked and the vegetables are tender.

7. I finish with a squeeze of lemon juice or toss in some fresh spinach for added brightness.

Servings and timing

This recipe serves 4 and takes around 30 minutes from start to finish: 10 minutes to prep, 20 minutes to cook. It’s the perfect quick and healthy meal for busy days.

Variations

• I sometimes swap the chicken for shrimp or tofu when I want a different protein.

• Adding sweet potatoes or broccoli gives it more variety and heartiness.

• For extra flavor, I drizzle balsamic glaze or a bit of tahini before serving.

• I also love using fresh herbs like basil or parsley as a finishing touch.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions on the stovetop over medium heat or in the microwave for 1–2 minutes. If it looks dry, I add a splash of broth or water to refresh it.

FAQs

Can I use frozen vegetables?

Yes, I sometimes use frozen stir-fry veggie mixes when I need to save time. I just add them after the onions and carrots so they cook evenly.

Is this dish good for meal prep?

Absolutely. It holds up well in the fridge and reheats beautifully for lunches throughout the week.

Can I cook this in the oven instead?

Yes, I’ve made it as a sheet pan meal at 400°F (200°C) for 25–30 minutes. Just toss everything with oil and seasonings, then roast until done.

What’s the best type of chicken to use?

I use either breasts or thighs—breasts are leaner, while thighs are more flavorful and forgiving in texture.

How can I make this dish spicier?

I add crushed red pepper flakes, diced jalapeños, or a bit of hot sauce during cooking for a kick of heat.

Conclusion

This colorful one-pot chicken and veggie delight is my go-to for healthy, balanced meals that don’t sacrifice flavor or convenience. With simple ingredients and vibrant results, it’s a feel-good dish I love to make again and again—easy to clean up, easy to customize, and always satisfying.

Colorful One-Pot Chicken & Veggie Delight: A Healthy Feast

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course, One-Pot Meal
• Method: Stovetop, Sauté
• Cuisine: American, Mediterranean-Inspired
• Diet: Gluten Free

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Description

This Colorful One-Pot Chicken & Veggie Delight is a vibrant, wholesome meal packed with lean protein and nutrient-rich vegetables, all seasoned to perfection and cooked in one pan for easy cleanup. Ideal for weeknight dinners or healthy meal prep, this dish is naturally gluten-free, customizable, and full of fresh, savory flavor in every bite.

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Ingredients

• Boneless, skinless chicken breasts or thighs, cut into chunks
• Bell peppers (red, yellow, green), sliced
• Zucchini, chopped
• Carrots, peeled and sliced
• Red onion, chopped
• Garlic cloves, minced
• Olive oil
• Paprika
• Italian seasoning
• Salt and black pepper to taste
• Optional: cherry tomatoes, spinach, lemon juice, fresh parsley or basil

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Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

2. Season chicken with salt, pepper, paprika, and Italian seasoning. Add to the pan and sear for 4–5 minutes until browned. Remove and set aside.

3. In the same pan, sauté onions, carrots, and garlic until slightly softened (about 3–4 minutes).

4. Add bell peppers and zucchini. Cook for 5–7 minutes, stirring occasionally.

5. Return chicken to the pan. Stir well, cover, and cook another 5–10 minutes until chicken is fully cooked and veggies are tender.

6. Finish with a squeeze of lemon juice or stir in fresh spinach. Garnish with fresh herbs if desired.

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Notes

• Swap chicken for shrimp or tofu for a different protein.
• Add sweet potatoes, broccoli, or other seasonal veggies.
• Drizzle with balsamic glaze or tahini before serving for a flavor boost.
• This recipe is great for meal prep—holds up well and reheats easily.
• Add chili flakes or hot sauce for a spicier version.