Description
This one-pan chicken and veggie dish is a perfect solution for busy weeknights, combining convenience with deliciousness. Juicy boneless chicken thighs are seasoned and seared to golden perfection, then sautéed with colorful bell peppers and zucchini. All of this is enveloped in rich marinara sauce and served over pasta for a satisfying meal that pleases even the pickiest eaters. Quick to prepare and packed with nutrients, this recipe not only saves you time but also brings the family together around the dinner table for a wholesome feast.
Ingredients
- 1 lb boneless chicken thighs
- 2 cups mixed fresh vegetables (bell peppers, zucchini)
- 8 oz pasta (whole wheat or regular)
- 2 tbsp olive oil
- 1 cup marinara sauce
- Salt, pepper, Italian herbs
Instructions
- 1. Season chicken thighs with salt, pepper, and Italian herbs.
- 2. Heat olive oil in a large skillet over medium heat. Add chicken thighs and sear for about 5 minutes on each side until golden brown.
- 3. Remove chicken from the skillet; add diced bell peppers and zucchini. Sauté until slightly tender.
- 4. Return chicken to the skillet, pour marinara sauce over everything, cover, and simmer on low heat for 10 minutes.
- 5. Cook pasta according to package instructions until al dente; drain.
- 6. Serve pasta topped with the chicken-vegetable mixture, garnished with fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 490
- Sugar: 7g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 95mg
Keywords: - Prep vegetables ahead to save time during cooking. - For added flavor, top with mozzarella cheese during the last few minutes of cooking. - Substitute chicken thighs with turkey or tofu for different protein options.