This one-pan dinner combines tender chicken breast with earthy mushrooms and colorful vegetables. It’s high in protein, packed with vitamins, and cooked in a light garlic-herb sauce that ties everything together beautifully.
Ingredients (Serves 4)
- 2 large chicken breasts (boneless, skinless, cut into bite-sized strips)
- 2 cups mushrooms (cremini or button, sliced)
- 1 zucchini (sliced into half-moons)
- 1 red bell pepper (sliced into thin strips)
- 1 carrot (julienned or thinly sliced)
- 1 small broccoli head (cut into florets)
- 3 garlic cloves (minced)
- 2 tbsp olive oil
- ½ cup low-sodium chicken broth (or vegetable broth)
- 1 tbsp low-sodium soy sauce (or coconut aminos)
- ½ tsp dried thyme
- ½ tsp smoked paprika
- Salt and black pepper (to taste)
- Fresh parsley (chopped, for garnish)