This Easy Healthy Recipes For Family is a lifesaver on busy weeknights. It's a colorful, one-pan chicken and vegetable skillet that comes together in just 30 minutes, making it perfect for families who want a wholesome meal without the fuss.
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Packed with lean protein, fiber-rich veggies, and a savory garlic-herb sauce, this dish is as nutritious as it is delicious. Plus, it's highly customizable—swap in whatever vegetables you have on hand.
Whether you're a seasoned cook or a beginner, this recipe is foolproof and sure to become a family favorite.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
Chicken breasts are lean and cook quickly. You can substitute with chicken thighs for more juiciness, or tofu for a vegetarian version.
2 tablespoons olive oil, divided
Olive oil adds healthy fats and helps browning. You can use avocado oil or canola oil as a neutral substitute.
1 medium onion, diced
Onion adds a savory base. Use a sweet onion like Vidalia for a milder flavor, or shallots for a more delicate taste.
3 cloves garlic, minced
Fresh garlic is aromatic. For a quick substitute, use 1 teaspoon garlic powder, but fresh is best.
2 cups (260g) broccoli florets
Broccoli adds crunch and nutrients. You can swap with cauliflower or green beans.
1 red bell pepper, sliced
Red bell peppers are sweet and colorful. Use any color you like, or substitute with carrots for extra sweetness.
1 cup (150g) cherry tomatoes, halved
Cherry tomatoes burst with juiciness. If not in season, use a regular tomato diced, or canned diced tomatoes drained.
2 tablespoons low-sodium soy sauce
Soy sauce adds umami. For gluten-free, use tamari or coconut aminos.
1 tablespoon honey
Honey balances the saltiness. Maple syrup or brown sugar can be used instead.
1 teaspoon dried oregano
Oregano brings an herby note. Italian seasoning or thyme works well too.
1/2 teaspoon salt
Salt enhances flavors. Adjust to taste, or use low-sodium salt if desired.
1/4 teaspoon black pepper
Freshly ground black pepper adds a mild kick. Use more if you like heat.
Tips & Tricks
- Cut chicken into uniform cubes for even cooking and to prevent drying out.
- Don't overcrowd the pan; cook in batches if needed to get a nice sear.
- Add broccoli and bell pepper first, as they take longer to cook than tomatoes.
Pro Tips
Step-by-Step Instructions
1. Season the Chicken
In a bowl, toss chicken cubes with salt, pepper, and half of the oregano. Set aside.
2. Heat the Skillet
Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C). When the oil shimmers, add chicken in a single layer. Cook without stirring for 4-5 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes until cooked through (internal temperature reaches 165°F / 74°C). Remove chicken to a plate.
3. Sauté Aromatics
In the same skillet, add remaining 1 tablespoon olive oil. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
4. Cook the Vegetables
Add broccoli and bell pepper. Cook for 5-6 minutes, stirring occasionally, until crisp-tender and slightly charred at edges.
5. Add Tomatoes and Sauce
Stir in cherry tomatoes, soy sauce, honey, and remaining oregano. Cook for 2-3 minutes until tomatoes soften and sauce thickens slightly.
6. Combine and Finish
Return chicken to the skillet. Toss everything together and cook for 2 minutes until heated through. Taste and adjust seasoning if needed.
7. Serve Hot
Serve immediately over rice, quinoa, or with crusty bread. Garnish with fresh herbs if desired.
Delicious Variations
- Swap chicken for shrimp or turkey sausage for a different protein.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Use zucchini and summer squash instead of broccoli and bell pepper for a seasonal twist.
How to Store Easy Healthy Recipes For Family
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat for 5-7 minutes, or microwave in 30-second bursts, until heated through.
Frequently Asked Questions
Q: Can I use frozen vegetables?
Yes, you can use frozen vegetables, but thaw and pat them dry before cooking to avoid excess moisture. Adjust cooking time slightly.
Q: How can I make this dairy-free?
This recipe is naturally dairy-free as written, so no changes needed. Just ensure your soy sauce is gluten-free if needed.
Q: Can I meal prep this?
Absolutely! Cook the dish as directed, let it cool, and portion into meal prep containers. It keeps well for 4 days in the fridge.
Q: What can I use instead of honey?
Maple syrup or brown sugar are great substitutes for honey. Use an equal amount.
Q: How do I prevent chicken from drying out?
Cook chicken just until it reaches 165°F (74°C) and avoid overcooking. Also, cutting into even cubes helps ensure even cooking.
If you loved this Easy Healthy Recipes For Family, don't forget to share it with your friends and family! Leave a comment below and let me know how it turned out for you.
Easy Healthy Recipes For Family
Easy Healthy Recipes For Family: a one-pan chicken and veggie skillet that's quick, nutritious, and loved by kids and adults alike.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups (260g) broccoli florets
- 1 red bell pepper, sliced
- 1 cup (150g) cherry tomatoes, halved
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
📋 Instructions
- 1Season the Chicken — In a bowl, toss chicken cubes with salt, pepper, and half of the oregano. Set aside.
- 2Heat the Skillet — Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C). When the oil shimmers, add chicken in a single layer. Cook without stirring for 4-5 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes until cooked through (internal temperature reaches 165°F / 74°C). Remove chicken to a plate.
- 3Sauté Aromatics — In the same skillet, add remaining 1 tablespoon olive oil. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- 4Cook the Vegetables — Add broccoli and bell pepper. Cook for 5-6 minutes, stirring occasionally, until crisp-tender and slightly charred at edges.
- 5Add Tomatoes and Sauce — Stir in cherry tomatoes, soy sauce, honey, and remaining oregano. Cook for 2-3 minutes until tomatoes soften and sauce thickens slightly.
- 6Combine and Finish — Return chicken to the skillet. Toss everything together and cook for 2 minutes until heated through. Taste and adjust seasoning if needed.
- 7Serve Hot — Serve immediately over rice, quinoa, or with crusty bread. Garnish with fresh herbs if desired.
