Balanced Energy Chicken & Veggie Skillet

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A one-pan meal with grass-fed chicken and crisp-tender vegetables, seasoned with herbs to provide sustained energy without blood sugar spikes. This Mediterranean-inspired Whole30 recipe, ready in about 22 minutes, pairs grass-fed chicken breast, broccoli, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 6 oz (170g), sliced into 1/2-inch strips grass-fed chicken breast
• 1 cup, cut into small florets broccoli
• 1 medium (150g), sliced into 1/4-inch half-moons zucchini
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp lemon zest
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
2. Step 2: Push chicken to one side of the skillet. Add broccoli florets to the empty side and cook for 3 minutes, then add zucchini and cook for 3 more minutes until vegetables are tender-crisp.
3. Step 3: Stir in minced garlic, lemon zest, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 1 minute until fragrant and combined.
4. Step 4: Toss everything together and cook for 1 more minute to ensure even distribution of flavors.