One-Pot Chicken and Veggies
A quick and healthy one-pot meal featuring chicken and an assortment of vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil To heat in the pot
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup cherry tomatoes
- 1 teaspoon garlic powder
- to taste salt and pepper
- 1 cup low-sodium chicken broth
- 1 cup quinoa or rice Use quinoa or rice depending on preference
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Season the chicken breasts with garlic powder, salt, and pepper.
- Add the chicken to the pot and brown on both sides for about 5 minutes.
- Remove the chicken and set aside.
- In the same pot, add the broccoli, bell peppers, and cherry tomatoes. Stir and cook for 5 minutes.
- Stir in the quinoa or rice along with the chicken broth.
- Place the chicken back into the pot.
- Bring to a boil, then reduce heat to low. Cover and let it simmer for 15-20 minutes or until the grains are cooked and the chicken is done.
- Fluff with a fork and serve warm.
Notes
Serve hot with a side of salad or whole-grain bread. Optionally, add a sprinkle of cheese for extra flavor. Leftovers can be stored in the refrigerator for up to 3 days.