Resetting Chicken & Vegetable Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A simple, one-pan meal featuring tender chicken and colorful vegetables, perfect for revitalizing your Whole30 journey with minimal effort. This american-inspired whole30 (whole30) ready in about 30 minutes pairs each, boneless, skinless Chicken breast, any color, sliced Bell peppers, sliced Zucchini 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 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

• 4, 6 oz each, boneless, skinless Chicken breast
• 2, any color, sliced Bell peppers
• 2, sliced Zucchini
• 1, sliced Onion
• 3 cloves, minced Garlic
• 2 tbsp Olive oil
• 1 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp, chopped Fresh rosemary

Instructions

1. Step 1: Season 4 chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper, then set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 sliced onion and cook for 3 minutes until softened.
3. Step 3: Add 2 sliced bell peppers and 2 sliced zucchinis to the skillet, and cook for 5 minutes until vegetables are tender-crisp.
4. Step 4: Add the chicken breasts to the skillet, nestling them among the vegetables, and sprinkle with 1 tsp paprika and 1 tsp chopped fresh rosemary.
5. Step 5: Cover and cook for 10-12 minutes until chicken is cooked through (internal temperature 165°F), then serve.