Protein-Packed Chicken and Vegetable Skillet with Herbs

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A balanced one-pan meal with chicken breast and seasonal vegetables, cooked in a savory garlic-herb sauce to provide sustained energy and prevent post-meal dizziness. This American-inspired Whole30 recipe, ready in about 30 minutes, pairs chicken breast, red bell pepper, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 (6 oz each, boneless, skinless, cut into 1/2-inch cubes) chicken breast
• 1 medium (4 oz, thinly sliced) red bell pepper
• 1 cup (4 oz, florets) broccoli
• 2 cloves (minced) garlic
• 1 tbsp olive oil
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken cubes and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F).
2. Step 2: Add bell peppers, broccoli, minced garlic, rosemary, thyme, 1/4 tsp sea salt, and 1/8 tsp black pepper to the skillet. Stir well and cook for 6-7 minutes, stirring occasionally, until vegetables are tender-crisp and chicken is fully cooked through.
3. Step 3: Reduce heat to low and let skillet rest for 2 minutes to allow flavors to meld; then serve immediately to prevent overcooking and maintain optimal texture.