Colorful Chicken and Veggie Skillet
This vibrant skillet dish combines tender chicken breast, roasted bell peppers, and fresh green beans for a wholesome meal. Finished with creamy avocado and sweet yellow onion, it bursts with flavor and color. Perfect for a quick weeknight dinner or meal prep, this recipe is both nourishing and satisfying, providing a delightful medley of textures and tastes in every bite.
ingredients
- 1 lb chicken breast, diced
- 2 bell peppers (red, yellow, or orange), sliced
- 1 large yellow onion, sliced
- 1 avocado, diced
- 1 lb green beans, trimmed
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
steps
- 1.
Heat olive oil in a large skillet over medium-high heat.
- 2.
Add the diced chicken breast and season with garlic powder, paprika, salt, and pepper. Cook until browned and cooked through, about 6-8 minutes.
- 3.
Remove chicken from the skillet and set aside.
- 4.
In the same skillet, add the sliced onion and bell peppers. Sauté for about 5 minutes until they begin to soften.
- 5.
Add the trimmed green beans to the skillet, cooking for an additional 4-5 minutes until both the beans and the peppers are tender-crisp.
- 6.
Return the chicken to the skillet, mixing well to combine. Cook for another 2 minutes to heat through.
- 7.
Remove from heat and gently fold in the diced avocado.
- 8.
Garnish with fresh cilantro or parsley before serving.