Description
BBQ Chicken and Veggie Skillet is a hearty, one-pan meal featuring tender chicken, colorful vegetables, and a smoky BBQ sauce. This easy-to-make dish is perfect for a quick weeknight dinner and is packed with flavor and nutrients.
Ingredients
– 1 1/2 lbs Boneless, Skinless Chicken Thighs, cut into 1 inch cubes
– 2 tablespoons Olive Oil
– 1 large Red Onion, chopped
– 2 Bell Peppers (1 red, 1 yellow), seeded and chopped
– 1 medium Zucchini, chopped
– 1 teaspoon Smoked Paprika
– 1/2 teaspoon Garlic Powder
– 1/2 teaspoon Onion Powder
– Salt and Freshly Ground Black Pepper, to taste
– 1 cup Your Favorite BBQ Sauce
– Optional for Garnish: 1/4 cup Fresh Cilantro or Parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add bell peppers and onion. Sauté for 4-5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in corn and black beans, and cook for another 2-3 minutes.
- Return chicken to the skillet. Add BBQ sauce, smoked paprika, cumin, salt, and pepper. Stir to combine and cook for 2-3 minutes until everything is heated through.
- Garnish with shredded cheese and fresh cilantro if desired.
- Serve hot directly from the skillet.
Notes
- For a spicier kick, add a diced jalapeño or a dash of hot sauce.
- Serve over rice, quinoa, or with tortillas for a complete meal.
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Use your favorite BBQ sauce for custom flavor—sweet, smoky, or spicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg