Dinner For The Night

One-Skillet Chicken & Veggie Dinner

Low mess • Keto-friendly • Family approved

This simple, hearty dinner is one of my go-to meals when I need something easy, healthy, and delicious—all in one pan. It’s packed with protein and loaded with veggies, plus it’s super customizable depending on what you have in the freezer or fridge. And best of all? Hardly any cleanup. 🙌

1. Heat it up:In a large skillet over medium-high heat, drizzle in the olive oil (just enough to coat the bottom). Let it heat for a minute.

2. Cook the chicken:Add your chopped chicken breast to the hot skillet. Season generously with salt, pepper, and your favorite spices. Cook until golden brown and fully cooked through, about 7–10 minutes. Remove chicken from the skillet and set aside.

   
   

   

   
   

3. Sauté the veggies:In the same pan (don’t wipe it out—those flavors are gold!), toss in the onion and mushrooms. Sauté until the onion is soft and mushrooms are browned, about 3–4 minutes.

4. Add frozen veggies:Pour in the squash and broccoli. Stir everything together and cover the skillet. Let the veggies steam and cook through, stirring occasionally, for about 10–12 minutes or until everything is tender.

   
   

   

   
   

5. Bring it all together:Add the chicken back into the skillet and give it all a good mix. Taste and adjust seasoning if needed.

   

6. Serve & enjoy:Plate it up hot, and enjoy this filling, flavorful dinner—no sides or extras needed!

Notes:

• Veggie swap: Don’t like squash or broccoli? Sub in zucchini, cauliflower, green beans—whatever works for your crew.

• Season to taste: I always say “measure with your heart.” Use what you love and don’t be afraid to get creative.

• Leftovers: This dish reheats like a dream and makes an awesome meal prep option!

🥘 One-Skillet Chicken & Veggie Dinner

Low mess • Keto-friendly • Family-approved

Servings: 6+  Prep Time: 10 min  Cook Time: 20 min  Total Time: 30 min

Ingredients:

• 5 boneless, skinless chicken breasts (cut into bite-sized pieces)

• 3 bags frozen yellow squash

• 1 bag frozen broccoli florets

• ½ sweet onion, chopped

• 6 mushrooms, sliced

• 2 swirls of olive oil (enough to coat the pan)

• Salt & pepper (to taste)

• Your go-to seasoning (garlic powder, onion powder, smoked paprika, Italian blend, etc.)

Instructions:

1. Heat oil in a large skillet over medium-high heat.

2. Add chicken, season to taste, and cook until browned and fully done (7–10 minutes). Remove and set aside.

3. Sauté onion & mushrooms in the same skillet until soft and browned (3–4 minutes).

4. Add frozen squash & broccoli. Stir, cover, and let cook for 10–12 minutes until veggies are tender.

5. Return chicken to the skillet. Stir well, adjust seasoning, and heat through.

6. Serve hot and enjoy a simple, satisfying meal!