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Spicy Chicken and Vegetable Skillet with Potatoes

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A hearty and flavorful one-pan dish featuring spicy chicken, tender vegetables, and crispy potatoes. Perfect for a weeknight dinner.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups baby potatoes, halved
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 zucchini, sliced
  • 1/2 red onion, sliced
  • 1/2 cup chicken broth or water
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Season the chicken with paprika, cayenne pepper, garlic powder, salt, and pepper.
  3. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
  4. Add the remaining olive oil to the same skillet. Add baby potatoes and cook for 5 minutes, stirring occasionally.
  5. Add bell peppers, zucchini, and red onion. Cook for another 5-7 minutes, until the vegetables are tender and the potatoes are browned.
  6. Return the chicken to the skillet, pour in the chicken broth, and stir to combine. Simmer for 3-5 minutes until heated through.
  7. Garnish with chopped parsley if desired and serve hot.

Notes

  • Adjust the level of cayenne to control the spiciness.
  • You can swap in sweet potatoes or other seasonal vegetables.
  • Leftovers keep well in the fridge for up to 3 days.

Nutrition

Keywords: spicy chicken, vegetable skillet, one-pan meal, chicken and potatoes, healthy dinner

Find it online: https://yumcove.com/spicy-chicken-and-vegetable-skillet-with-potatoes/