Easy Low Calorie Meals: Lemon Herb Chicken and Vegetable Skillet

Why You'll Love These Easy Low Calorie Meals

• Everything cooks in one skillet, so cleanup is wonderfully simple.
• Tender chicken and colorful vegetables make a filling dinner without feeling heavy.
• Lemon juice and herbs bring a fresh, bright flavor to every bite.
• This meal is ready in just 35 minutes, making it just right for busy evenings.
• It is easy to adjust with the vegetables you have tucked in the refrigerator.

Ingredients

Gather these simple, wholesome ingredients before you begin. A little chopping is all the preparation this cheerful skillet needs.

• Boneless, skinless chicken breast - 1 pound, cut into bite-size pieces
• Olive oil - 1 tablespoon
• Dried Italian seasoning - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Zucchini - 1 medium, sliced
• Red bell pepper - 1, sliced
• Cherry tomatoes - 1 cup, halved
• Red onion - 1/2 small, thinly sliced
• Fresh lemon juice - 2 tablespoons
• Fresh parsley - 1 tablespoon, chopped

How to Make Easy Low Calorie Meals

Set aside 15 minutes for chopping and seasoning, then let the skillet cook for about 20 minutes. There is no extra resting time required, so dinner can come straight to the table when it is finished.

Step 1: Place the Chicken in a Bowl

Put the bite-size chicken pieces in a medium bowl. Choose a bowl with enough room for tossing without making a mess.

Step 2: Add the Seasonings

Sprinkle the Italian seasoning, garlic powder, paprika, salt, and black pepper over the chicken. Spread the seasonings evenly so each piece gets a little of the savory blend.

Step 3: Coat the Chicken

Toss the chicken gently until the seasonings coat all the pieces. This helps the flavor stay with the chicken as it cooks.

Step 4: Heat the Skillet

Pour the olive oil into a large nonstick skillet and warm it over medium-high heat. Give the oil a moment to heat before adding the chicken.

Step 5: Add the Chicken

Place the seasoned chicken in the heated skillet in a single layer as much as possible. The pieces should sizzle gently when they meet the pan.

Step 6: Cook the Chicken

Cook the chicken for 5 to 7 minutes, turning as needed, until it reaches 165°F internally. Check the thickest pieces with an instant-read thermometer for safe doneness.

Step 7: Transfer the Chicken

Move the cooked chicken to a clean plate. Keeping it nearby makes it easy to return to the skillet later.

Step 8: Add the Vegetables

Place the zucchini, bell pepper, cherry tomatoes, and red onion in the same skillet. The vegetables will pick up the savory flavor left in the pan.

Step 9: Cook the Vegetables

Cook the vegetables for 6 to 8 minutes, stirring occasionally, until they are tender-crisp. They should be softened but still have a pleasant bit of bite.

Step 10: Return the Chicken

Add the cooked chicken back to the skillet with the vegetables. Let the chicken settle among the vegetables before finishing the dish.

Step 11: Add the Lemon Juice

Drizzle the fresh lemon juice over the chicken and vegetables. The bright citrus flavor ties the simple ingredients together beautifully.

Step 12: Finish with Parsley

Sprinkle the chopped parsley over the finished skillet. The parsley adds a fresh touch of color and flavor just before serving.

Recipe Snapshot

Pro Tips for Making Easy Low Calorie Meals

• Cut the chicken pieces close to the same size so they cook evenly.
• Do not crowd the skillet, or the chicken and vegetables may steam instead of browning lightly.
• Add the lemon juice near the end to keep its fresh flavor lively.
• Use a clean plate for the cooked chicken to help prevent cross-contamination.
• Have all the vegetables sliced before heating the skillet, since the cooking moves quickly.

How to Serve Easy Low Calorie Meals

• Serve it on its own for a light but satisfying dinner.
• Spoon the chicken and vegetables over brown rice, quinoa, or a small portion of whole grain pasta.
• Add a simple green salad with a lemony dressing for extra freshness.
• Offer warm whole grain bread to catch the flavorful pan juices.

Make Ahead and Storage

Storing Leftovers

• Cool leftovers promptly and place them in a covered container.
• Refrigerate within 2 hours and enjoy within 3 to 4 days.
• Keep the chicken and vegetables together for an easy grab-and-reheat meal.

Freezing

• Transfer cooled chicken and vegetables to a freezer-safe container.
• Freeze for up to 2 months for the best texture.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Reheat gently in a skillet over medium-low heat until warmed through.
• You can also use the microwave in short intervals, stirring between intervals.
• Add a small splash of water if the vegetables seem dry while reheating.

Explore more easy breakfast recipes, quick lunch ideas, cozy dinner meals, tasty snacks, and delightful dessert.

Final Thoughts

This lemon herb chicken skillet is the kind of simple, colorful supper that earns a regular place in the family dinner rotation.

FAQs

Here are a few helpful answers for making this bright skillet dinner with confidence.

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs can be used, but cooking time may vary. Always check that the thickest pieces reach 165°F internally.

Can I use different vegetables?

Yes, you can swap in other quick-cooking vegetables such as yellow squash, broccoli florets, or sliced mushrooms. Cut them into similar-sized pieces for even cooking.

How can I make the skillet more filling?

Serve it with brown rice, quinoa, or a small portion of whole grain pasta. These additions make a hearty meal while keeping the fresh vegetables at the center.

Can I prepare the ingredients ahead of time?

Yes, you can cut the chicken and vegetables and measure the seasonings earlier in the day. Store the prepared ingredients covered in the refrigerator until you are ready to cook.