Weeknight meals should be easy to make and delicious. As well as satisfying for the entire family but not too time-consuming for the cook of the household. This week's quick chicken breast recipe and vegetables are super quick and easy to make for your entire family. It makes a serving of four and will pack a healthy punch of nutrients.
What makes a recipe a quick weeknight dinner recipe?
This quick chicken breast and vegetable weeknight meal uses ingredients stored in the refrigerator and can easily be pulled out, cut, and used. It should take at the most 30 minutes to put together from start to finish. No extra cooking, no extra time prepping, just put together, cook, and eat!
What do I need to cook this recipe?
All you need is a skillet large enough to hold all the ingredients below. Follow along and get a home-cooked dinner done TONIGHT!
What ingredients are in a Quick Chicken Breast and Vegetable recipe?
1 lb cooked chicken breast slices
4 cups of mixed power greens
One orange pepper chopped
1 cup of Mexican shredded cheese
One tbsp Olive Oil
1 tsp smoked paprika
One tsp granulated garlic
½ tsp salt
¼ tsp pepper
How do I make this Quick Chicken Breast and Veggies dinner dish for my family?
First, gather all the ingredients from the fridge and the pantry and place them in one place near a cutting board.
Cut up the orange pepper into regular-sized chopped pieces. Fresh veggies like peppers are a great addition to a quick dinner meal.
Measure out the paprika and garlic ingredients, as well as the salt and pepper and olive oil. Measuring these out beforehand will make it easier to use when you are ready for them.
Sort them in small containers to easily and quickly add them to the skillet when cooking this recipe. This is also known as Mise en place. See my ingredients image on this post.
Time-Saving Tip: Already prepared cooked chicken will save you time when making a weeknight meal.
Now that all the ingredients are gathered and cut, it's time to start cooking!
Heat up the nonstick skillet for a few minutes.
Then, add the oil and cook for a minute or two.
Add the cooked chicken and peppers. Saute for two minutes.
Then add half of the smoked paprika, granulated garlic, salt, and pepper. Mix them in with the peppers and chicken. If your chicken is already salted, you can omit the salt. Cook for 2-3 minutes.
Add the mixed power greens and the rest of the smoked paprika, granulated garlic, salt, and pepper. Cover with a lid and cook until the greens are wilted. About 2-3 minutes.
Add the Mexican melted cheese to the top of the greens and add the lid for about 2 minutes or until the cheese melts.
Serve warm!
Quick Chicken Breast Recipe with Vegetables
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Notes
Time-Saving Tip: Already prepared cooked chicken will save you time when making a weeknight meal.
If your chicken is already salted, you can omit the salt.
Ingredients
- 1 lb cooked chicken breast slices
- 4 cups of mixed power greens
- 1 orange pepper chopped
- 1 cup of Mexican shredded cheese
- 1 tbsp Olive Oil
- 1 tsp smoked paprika
- 1 tsp granulated garlic
- ½ tsp salt
- ¼ tsp pepper
Instructions
- First, gather all the ingredients from the fridge and the pantry and place them in one place near a cutting board.
- Cut up the orange pepper into regular-sized chopped pieces. Fresh veggies like peppers are a great addition to a quick dinner meal.
- Measure out the paprika and garlic ingredients, as well as the salt and pepper and olive oil. Measuring these out beforehand will make it easier to use when you are ready for them.
- Sort them in small containers to easily and quickly add them to the skillet when cooking this recipe.
- Heat up the nonstick skillet for a few minutes.
- Then, add the oil and cook for a minute or two.
- Add the cooked chicken and peppers. Saute for two minutes.
- Then add half of the smoked paprika, granulated garlic, salt, and pepper. Mix them in with the peppers and chicken. If your chicken is already salted, you can omit the salt—Cook for 2-3 minutes.
- Add the mixed power greens and the rest of the smoked paprika, granulated garlic, salt, and pepper. Cover with a lid and cook until the greens are wilted. About 2-3 minutes.
- Add the Mexican melted cheese to the top of the greens and add the lid for about 2 minutes or until the cheese melts.
- Serve warm!
Nutrition Facts
Quick Chicken Breast Recipe with Vegetables
Serves: 4 persons
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 353.44 kcal | |
| % Daily Value* | ||
| Total Fat 23.59 g | 36.3% | |
| Saturated Fat 8.98 g | 44.9% | |
| Trans Fat 0.45 g | ||
| Cholesterol 101.39 mg | 33.8% | |
| Sodium 409.99 mg | 17.1% | |
| Total Carbohydrate 3.16 g | 1.1% | |
| Dietary Fiber 0.94 g | 3.8% | |
| Sugars 1.41 g | ||
| Protein 30.96 g | ||
| Vitamin A 18.05 % | Vitamin C 42.23 % | |
| Calcium 20.81 % | Iron 6.75 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sabrinas Organizing
That's it! I love it and definitely making this recipe again. All these ingredients are usually in my refrigerator so it will be easy to make when I am in a pinch for dinner ideas. What do you think? Would you make this recipe
Visit our other "30 minutes or less" meals below for more inspiration for dinner this week!
CHICKEN SAUSAGE SPINACH AND BEANS RECIPE
DELICIOUS BUTTERNUT SQUASH SOUP FOR WEEKNIGHT MEALS
KETO SAUSAGE PEPPERS ONIONS AND STRING BEANS SHEET PAN RECIPE
