Lime‑Herb Chicken & Veggie One‑Pan Power Skillet

Looking for a protein‑rich meal that can be whipped up in minutes? This Lime‑Herb Chicken & Veggie Skillet delivers bold flavor, plenty of veggies, and a protein punch—all in one pan. Perfect for busy weeknights or a satisfying weekend lunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skin‑less chicken breasts (about 1½ lb), cut into bite‑size cubes
• 2 medium bell peppers, sliced into thin strips
• 1 medium zucchini, sliced into half‑rings
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup baby spinach
• 3 tbsp olive oil
• 2 tbsp low‑sodium soy sauce or tamari
• Zest and juice of 2 limes
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. 1. Heat 1 tbsp olive oil in a large skillet over medium‑high heat.
2. 2. Add chicken cubes, season with salt, pepper, cumin, and smoked paprika; cook until browned on all sides, about 5‑6 minutes. Remove chicken and set aside.
3. 3. In the same skillet, add the remaining tablespoon of oil, sliced peppers, zucchini, and red onion; sauté 3‑4 minutes until just tender.
4. 4. Stir in minced garlic and sauté for 30 seconds until fragrant.
5. 5. Return chicken to the skillet along with baby spinach; let the spinach wilt, about 1 minute.
6. 6. Pour soy sauce (or tamari), lime zest, and lime juice over the mixture; stir to coat everything evenly.
7. 7. Sprinkle red pepper flakes (if using) and pour in a splash of water to loosen, letting the sauce simmer for 2‑3 minutes.
8. 8. Taste and adjust seasoning with salt, pepper, or more lime juice if desired.
9. 9. Remove from heat, sprinkle with chopped cilantro or parsley, and serve immediately over brown rice, quinoa, or cauliflower rice.
10. 10. Enjoy a high‑protein, flavorful meal in under 30 minutes!

Chef's Note

Fresh lime juice brightens the whole dish—add a bit more for extra zing, or reduce for a milder flavor. A sprinkle of smoked paprika gives a subtle depth that pairs beautifully with the citrus.

Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of water to keep the sauce moist.

Substitutions

Swap the chicken for 4 ounces of diced turkey breast or firm tofu for a plant‑based version. Replace soy sauce with coconut aminos for a gluten‑free and lower‑sodium option; simply omit soy sauce if you prefer a pure lime‑herb flavor.