Quick Flavorful One Pan Dish (Printable)

Juicy chicken and colorful vegetables with bold seasonings, all cooked together in a single pan in just 30 minutes.

# What You'll Need:

→ Proteins

01 - 2 large chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced
05 - 1 red onion, sliced
06 - 1 cup cherry tomatoes, halved

→ Aromatics & Seasonings

07 - 3 cloves garlic, minced
08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - 1/2 tsp chili flakes
12 - 1/2 tsp ground cumin
13 - Salt and black pepper, to taste

→ Finishing Touch

14 - 2 tbsp chopped fresh parsley
15 - Juice of 1/2 lemon

# Steps:

01 - Heat the olive oil in a large skillet or sauté pan over medium-high heat.
02 - Add the chicken pieces and season with salt, pepper, and half of the smoked paprika. Sauté for 3–4 minutes until lightly browned.
03 - Add the garlic, onion, bell peppers, and zucchini. Stir well and cook for 5 minutes until vegetables begin to soften.
04 - Sprinkle in the remaining smoked paprika, oregano, cumin, and chili flakes. Mix thoroughly.
05 - Add the cherry tomatoes and continue to cook, stirring occasionally, for 7–8 minutes until the chicken is cooked through and vegetables are tender.
06 - Squeeze the lemon juice over the dish. Adjust seasoning to taste.
07 - Sprinkle with fresh parsley and serve hot, directly from the pan.

# Expert Advice:

01 -
  • The spices do something magical together that tastes way more complex than the short ingredient list suggests
  • One pan means you spend more time eating and less time scrubbing
02 -
  • Crowding the pan drops the temperature and steams the chicken instead of searing it, so use a pan larger than you think you need
  • The lemon juice goes in last because acidity breaks down over heat and you want that sharp pop on your tongue, not a muted tang
03 -
  • Halve the tomatoes ahead of time and let them sit cut-side down on a paper towel to remove excess moisture so they burst instead of boil
  • Let the pan cool slightly before squeezing in the lemon juice to prevent splattering and keep that fresh brightness intact

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