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As summer winds down and the back-to-school season approaches, families often find themselves in a whirlwind of activities, from shopping for school supplies to managing busy schedules. Amidst this chaos, the challenge of preparing healthy and quick meals can feel overwhelming. Enter the Back to School Chicken Skillet—a delightful and nutritious one-pan dish that not only simplifies meal preparation but also ensures your family enjoys a balanced and satisfying meal.

Back To School Chicken Skillet

Get ready for a stress-free school season with the Back to School Chicken Skillet! This one-pan meal combines tender chicken, vibrant veggies, and your choice of quinoa or rice, cooking in under 30 minutes. Perfect for busy weeknights, it's nutritious and appealing to both kids and adults. Discover the nutritional benefits and step-by-step instructions in this article, and make family dinners easier and healthier this school year!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 teaspoon Italian seasoning

½ teaspoon paprika

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 cup low-sodium chicken broth

1 cup cooked quinoa or rice

Fresh basil, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken pieces. Season with salt, pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

    Cook the Vegetables: In the same skillet, add the chopped onion. Sauté for about 3 minutes or until the onion becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Incorporate Bell Peppers and Zucchini: Add the diced red and yellow bell peppers along with the sliced zucchini to the skillet. Stir and cook for approximately 5 minutes, allowing the vegetables to soften slightly while stirring occasionally.

        Combine Ingredients: Return the cooked chicken to the skillet. Gently mix in the halved cherry tomatoes, Italian seasoning, and chicken broth. Stir everything together thoroughly, then reduce the heat slightly and let it simmer for about 10 minutes. This will allow the flavors to blend and the broth to reduce to a delicious consistency.

          Mix in Quinoa/Rice: Once the skillet mixture has thickened, stir in the cooked quinoa or rice. Heat through for an additional 2-3 minutes, making sure everything is well-combined and heated evenly.

            Serve: Remove the skillet from the heat. Garnish with freshly chopped basil and a sprinkle of grated Parmesan cheese if desired. Serve warm as a nourishing weeknight meal that’s both quick and satisfying.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4