Quick Dinner Ideas Healthy For Busy Weeknights
This one pan lemon garlic chicken and veggie skillet is the perfect answer when you search for quick dinner ideas healthy. It comes together in about 30 minutes, uses simple ingredients, and gives you a balanced, family friendly meal with minimal dishes and maximum flavor.
Equipment
- Large nonstick or cast iron skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Citrus zester or fine grater
- Small bowl for marinating the chicken
Ingredients
1 lb boneless skinless chicken breast, cut into 1 inch cubes
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
1 small red onion, thinly sliced
2 cups small broccoli florets
1 medium carrot, thinly sliced
1 small zucchini, sliced into half moons
1 cup cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 lemon, zest and juice
2 cups cooked brown rice or quinoa, for serving (optional)
2 tablespoons chopped fresh parsley or cilantro, for garnish (optional)
1/4 cup crumbled feta or 4 tablespoons plain Greek yogurt, for serving (optional)
Instructions
- Season the chicken. Add the cubed chicken to a medium bowl. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, the black pepper, and half of the minced garlic. Let the chicken sit while you prepare the vegetables so the flavors can soak in.
- Prep the vegetables. Slice the red onion into thin strips. Chop the broccoli into small florets. Thinly slice the carrot. Slice the zucchini into half moons. Cut the cherry tomatoes in half. Zest the lemon with a fine grater, then cut it and squeeze out the juice, catching any seeds.
- Brown the chicken. Heat a large skillet over medium high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot and shimmering, add the chicken in a single layer. Cook without moving it for 3 to 4 minutes, until the underside is golden. Stir and cook another 3 to 4 minutes, until the chicken is mostly cooked through. Transfer the chicken and any juices to a plate and set aside.
- Soften the onions and carrots. Reduce the heat to medium. In the same skillet, add the sliced onion and carrot along with the remaining 1/2 teaspoon salt. Cook for 3 to 4 minutes, stirring often, until the onion softens and starts to turn translucent.
- Add the broccoli, zucchini, and garlic. Stir in the broccoli florets and sliced zucchini. Cook for about 3 minutes, until they begin to soften but still have some bite. Add the remaining minced garlic and cook for about 30 seconds, stirring constantly so it does not burn.
- Add the tomatoes and return the chicken. Add the halved cherry tomatoes to the skillet. Return the browned chicken and any juices from the plate to the pan. Sprinkle in the dried oregano and dried basil. Pour in the lemon juice and add the lemon zest. Stir everything together so the chicken and vegetables are coated with the seasonings.
- Simmer until tender. Cover the skillet with a lid and let the mixture cook on medium heat for 4 to 5 minutes. The chicken will finish cooking and the vegetables will become tender but still colorful. If you prefer more bite in your vegetables, check them after 3 minutes.
- Taste and adjust. Remove the lid and taste a piece of chicken and a vegetable. Add another pinch of salt, a little pepper, or an extra squeeze of lemon if the flavors need a boost. If the pan looks dry, you can add a splash of water or broth to create a light sauce.
- Serve. Spoon the chicken and vegetables over warm brown rice or quinoa, or serve them on their own for a lower carb option. Sprinkle with chopped fresh parsley or cilantro. Add crumbled feta or a spoonful of Greek yogurt on top if you like. Serve hot.
Notes
- This recipe is designed to sit at the heart of your quick dinner ideas healthy collection. You can easily swap the vegetables based on what you have. Bell peppers, green beans, baby spinach, or asparagus all work well in place of or alongside the listed vegetables.
- For a vegetarian version, replace the chicken with 2 cans of chickpeas, drained and rinsed. Brown them in the skillet with olive oil, garlic, salt, and pepper, then follow the rest of the steps as written.
- To keep the meal lower in carbohydrates, skip the rice and serve the skillet over cauliflower rice or a bed of extra greens.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth, or warm in the microwave until hot.
- Estimated nutrition per serving including 1/2 cup cooked brown rice, about 380 calories, 30 g protein, 32 g carbohydrates, 14 g fat, and 6 g fiber. These values are approximate and will vary based on the exact ingredients and brand of products used.