Pinterest image – Easy 30-Minute Dinner

Welcome to my kitchen! Today I'm sharing my Pinterest image recipe, a dish that's as beautiful as it is delicious. It's a colorful medley of fresh vegetables, tender chicken, and a savory sauce that comes together in a single pan, making cleanup a breeze.

I love this recipe because it's so versatile and forgiving. You can swap in whatever vegetables you have on hand, adjust the spice level to your liking, and it always turns out great. Plus, it's a fantastic way to get a healthy, satisfying meal on the table in under 30 minutes.

So, let's get started and make your new favorite weeknight dinner!

About the Ingredients

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes

Chicken breast is lean and cooks quickly. You can substitute with thighs for more flavor or tofu for a vegetarian option.

2 tbsp olive oil, divided

Extra virgin olive oil has a lower smoke point; use regular olive oil for high-heat cooking. You can also use avocado oil.

1 red bell pepper, sliced

Adds sweetness and color. Any color bell pepper works, or use a poblano for a little heat.

1 yellow bell pepper, sliced

For extra color and crunch. You can use orange or green peppers instead.

1 medium zucchini, sliced into half-moons

Zucchini cooks quickly and adds a tender texture. Substitute with yellow squash or eggplant.

1 cup cherry tomatoes, halved

Bursting with juiciness. Grape tomatoes also work well.

3 cloves garlic, minced

Fresh garlic is key. If you're in a pinch, use 1 tsp of pre-minced garlic.

1 tsp dried oregano

Adds an herby aroma. Fresh oregano works too, but use 1 tbsp.

1/2 tsp smoked paprika

Gives a subtle smokiness. Regular paprika is fine, or add a pinch of cayenne for heat.

1/4 cup (60ml) low-sodium chicken broth

Keeps the dish moist and helps create a light sauce. Vegetable broth works too.

2 tbsp chopped fresh parsley, for garnish

Fresh herbs brighten the dish. You can also use basil or cilantro.

Tips & Tricks

• Cut chicken and vegetables into uniform sizes so they cook evenly.
• Don't overcrowd the pan; cook in batches if needed to get a nice sear on the chicken.
• Add the tomatoes at the end to keep them from becoming mushy.

Step-by-Step Instructions

1. Season and Sear

Season the chicken cubes with salt and pepper. Heat 1 tbsp of olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken in a single layer and cook for 4-5 minutes until golden brown on all sides. Remove and set aside.

2. Sauté the Aromatics

In the same skillet, add the remaining 1 tbsp olive oil. Add the garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

3. Add the Vegetables

Add the sliced bell peppers and zucchini. Sauté for 5-6 minutes until they start to soften and get slightly charred at the edges.

4. Season the Vegetables

Sprinkle the oregano and smoked paprika over the vegetables. Stir to coat evenly and cook for another minute.

5. Add Tomatoes and Broth

Stir in the cherry tomatoes and chicken broth. Let it simmer for 2-3 minutes until the tomatoes begin to soften and release their juices.

6. Combine and Finish

Return the chicken to the skillet. Stir everything together and cook for 2-3 minutes until the chicken is heated through and cooked to an internal temperature of 165°F (74°C).

7. Garnish and Serve

Remove from heat and sprinkle with fresh parsley. Serve hot over rice, quinoa, or with crusty bread.

Delicious Variations

Make it vegetarian

Replace chicken with chickpeas or firm tofu, and use vegetable broth.

Add some heat

Toss in a sliced jalapeño or a pinch of red pepper flakes with the garlic.

Try a different protein

Use shrimp or Italian sausage for a different flavor profile.

How to Store Pinterest image

Frequently Asked Questions

I hope you love this Pinterest image as much as I do! It's a simple, delicious meal that's perfect for any night of the week. Give it a try and let me know how it turns out in the comments below. Don't forget to share your creations with me on social media!

Pinterest image

Pinterest image is a vibrant, one-pan dinner that's ready in 30 minutes and perfect for busy weeknights.

★★★★½ 4.8 (156 ratings)

10 minPrep time20 minCook time4Servings280 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 cup (60ml) low-sodium chicken broth
• 2 tbsp chopped fresh parsley, for garnish

📋 Instructions

1. 1Season and Sear — Season the chicken cubes with salt and pepper. Heat 1 tbsp of olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken in a single layer and cook for 4-5 minutes until golden brown on all sides. Remove and set aside.
2. 2Sauté the Aromatics — In the same skillet, add the remaining 1 tbsp olive oil. Add the garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. 3Add the Vegetables — Add the sliced bell peppers and zucchini. Sauté for 5-6 minutes until they start to soften and get slightly charred at the edges.
4. 4Season the Vegetables — Sprinkle the oregano and smoked paprika over the vegetables. Stir to coat evenly and cook for another minute.
5. 5Add Tomatoes and Broth — Stir in the cherry tomatoes and chicken broth. Let it simmer for 2-3 minutes until the tomatoes begin to soften and release their juices.
6. 6Combine and Finish — Return the chicken to the skillet. Stir everything together and cook for 2-3 minutes until the chicken is heated through and cooked to an internal temperature of 165°F (74°C).
7. 7Garnish and Serve — Remove from heat and sprinkle with fresh parsley. Serve hot over rice, quinoa, or with crusty bread.

👨‍🍳 Chef's Note: This dish is best enjoyed fresh, but leftovers are still tasty. Feel free to improvise with whatever veggies you have in your fridge.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 280 kcal · 28g protein · 15g carbs · 12g fat

Written by Elena Vasquez

Elena focuses on healthy cooking and meal prep for people with limited time and budget. She shares flexible recipes and shortcuts that don’t sacrifice flavor.