Quick 15 Minute Stir-Fry Chicken and Veggies

A quick and nutritious stir-fry featuring chicken and colorful veggies, ready in just 15 minutes.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 350

For the stir-fry

2 tablespoons olive oil Can be substituted with avocado or sesame oil.
1 pound boneless skinless chicken breasts Lean protein source; can use firm tofu for vegetarian option.
2 cups broccoli florets Adds crunch and vitamins; snap peas can be used instead.
1 large zucchini Provides mild sweetness; summer squash is a good alternative.
1 medium bell pepper Adds color and sweetness; can replace with other bell peppers or carrots.
1 medium yellow onion Contributes sweet and savory flavor; red onion works too.
3-4 cloves garlic Provides essential flavor; garlic powder can be used instead.
1 tablespoon Italian seasoning A blend that complements the dish; can use favorite spice blend.
1 teaspoon salt Essential for flavor; adjust according to taste.
½ teaspoon black pepper Adds a gentle heat.

Cooking Instructions

Heat the oil by warming 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the 1 pound of chicken slices to the skillet and cook for about 4-5 minutes until golden and fully cooked, stirring frequently.
Incorporate the vegetables by adding broccoli, zucchini, bell pepper, onion, and garlic to the skillet. Cook for an additional 4-5 minutes until the vegetables are tender but still crisp.
Season the stir-fry by sprinkling in the Italian seasoning, salt, and black pepper. Stir well to coat everything evenly and cook for another minute to blend the flavors.
Serve hot. This dish is best served immediately and can be paired with rice, pasta, or toasted bread.

Avoid overcrowding the skillet to prevent steaming instead of sautéing.