Classroom Chicken and Veggie Skillet
A quick, one-pan meal with tender chicken and roasted vegetables, perfect for busy classrooms. This Asian-inspired chicken recipe (vegetarian), ready in about 40 minutes, pairs boneless chicken thighs, broccolini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 lb broccolini
- 1 diced red bell pepper
- 2 tbsp olive oil
- 3 minced garlic cloves
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1.5 lbs boneless chicken thighs and cook for 5-6 minutes per side until golden and cooked through.
- Step 2: Push chicken to the sides of the skillet. Add 1 lb broccolini and 1 diced red bell pepper. Sauté for 5 minutes until vegetables are tender.
- Step 3: Stir in 2 tbsp soy sauce and 1 tbsp rice vinegar. Cook for 2 minutes until the sauce thickens and coats the chicken. Sprinkle with 1 tbsp sesame seeds and serve immediately.
