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Colorful One-pot Chicken & Veggie Delight

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A vibrant dish that combines tender chicken thighs with fresh vegetables, all cooked in one pot for a hearty, comforting meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, cut into half-moons
  • 1 small eggplant, cubed
  • 1 red onion, sliced
  • 2 cups cherry tomatoes, halved
  • 2 cups baby spinach
  • Optional: 1 cup frozen peas
  • 1/2 cup chicken broth
  • 1/4 cup white wine (optional)
  • Juice of 1 lemon
  • 2 tablespoons fresh herbs
  • 2 tablespoons butter
  • Red pepper flakes (to taste)
  • 1/4 cup grated Parmesan

Instructions

  1. Heat the olive oil in a large pot or deep skillet over medium heat.
  2. Sauté the chicken thighs with salt, pepper, and smoked paprika until golden brown, about 5-7 minutes per side. Remove and set aside.
  3. Add minced garlic and sliced red onion to the pot, sautéing for about 2-3 minutes until fragrant.
  4. Build the veggie mix by adding sliced red and yellow bell peppers, zucchini, and eggplant. Cook for another 5 minutes.
  5. Reintroduce the browned chicken to the pot along with cherry tomatoes and broth. Simmer slightly.
  6. Let everything simmer for about 10 minutes, covering the pot to ensure thorough cooking.
  7. Add baby spinach (and frozen peas if using) and let it wilt for about 2 minutes.
  8. Finish with lemon juice and fresh herbs, stirring well.
  9. Add butter just before serving for a silky finish and sprinkle with red pepper flakes if desired.
  10. Serve hot, garnished with grated Parmesan.

Notes

This dish is very adaptable; use any veggies you have on hand. For a vegetarian version, substitute chicken with firm tofu or chickpeas.

Nutrition

Find it online: https://delishrecipezbylucy.com/colorful-one-pot-chicken-and-vegetables/

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