Paleo One-Pot Chicken and Vegetable Skillet

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A wholesome paleo-friendly skillet meal with tender chicken breasts, bright bell peppers, and zucchini sautéed with garlic and herbs. This Mediterranean-inspired paleo recipe, ready in about 30 minutes, pairs chicken breasts, boneless skinless, red bell pepper, sliced, yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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

• 4 pieces (about 6 oz each) chicken breasts, boneless skinless
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 2 medium zucchini, sliced into half-moons
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 boneless skinless chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
2. Step 2: To the same skillet, add 1 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried oregano. Sauté for 1 minute until fragrant.
3. Step 3: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 2 medium sliced zucchinis. Cook for 6-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized.
4. Step 4: Return the chicken breasts to the skillet nestling them among the vegetables. Season with 1 tsp sea salt and 1/2 tsp black pepper.
5. Step 5: Drizzle 1 tbsp fresh lemon juice over the chicken and vegetables. Sprinkle with 2 tbsp chopped fresh parsley before serving warm.