Love Your Food

Tasty Tuesday’s: Healthy Chicken and Veggie Skillet

I am trying to get back into eating healthier! Oh the struggle can be real sometimes! With our family it makes it even more difficult as we have some picky eaters!! (I’m sure lots of you can relate!) Last year I basically gave up sugar and limited my carbs to very little. (I’ll post about that adventure later!!) In a house where pizza, macaroni and cheese, and donuts are weekly staples (I swear my hubby is a 5 year old with his food desires!), it made it extremely difficult. I ended up just making two separate meals; one for me and one for my hubby and kiddos. It was a pain sometimes, but once I got in the routine of that it wasn’t terrible. I became a pro at making simple, yet delicious meals that didn’t take too much time.

This recipe is one of my easy go-tos. It’s easy to make a big batch of if I need to as well. I’ve learned a lot about spices and changing up simple recipes for better flavor. This one I was in the mood for garlic, so I just used salt, pepper, and garlic powder. BUT the possibilities are endless, and I encourage you to try different spices and flavors together. You never know what flavors you’ll like until you try them! I’ve been using turmeric on chicken that adds a different flavor, but has lots of health benefits. I have also marinated my chicken breast in raw apple cider vinegar for flavor and again health benefits… so adventurous. LOL


Melt some ghee in a large skillet on medium-high heat. You can also use regular butter or olive oil.

Dice the mushrooms. (Or if you want to save some time you can buy the pre-sliced mushrooms.) Add to skillet. Let the mushrooms cook while you do the next step of dicing up the rest of the veggies. I used two mini red peppers, half of a green pepper, and a small onion. When making a large batch I usually use a large red pepper, large green pepper, and an onion. Add the rest of the veggies to skillet and cook for about 5-7 more minutes.

While the veggies are cooking, slice some chicken into bite size pieces. Slice 1 – 3 chicken breasts, depending on how much you want to make. This allows cooking to happen quicker.

*Tip: When buying a large thing of chicken breasts, I like to dice a couple breasts up and put in the freezer. This way the prep is taken care of when I go to make a recipe like this. I use small chicken breast pieces for tacos, healthy chicken nuggets, soups, or pasta skillets.

After removing the veggies from the skillet add in the bite size chicken pieces. You may need to add a little more ghee to the skillet for the chicken. Season with salt, pepper, and garlic powder. I like to season when the chicken is in the pan because in my experience and opinion it makes less of a mess on my counter.

(If you want to get super fancy with authentic flavor you can sauté some minced up garlic for about one minute in the butter before adding the chicken to it. I went super simple this time, but have done it both ways.)

After the chicken is done cooking (about 6 -8 minutes depending on the size of pieces) add the veggies back to the skillet to warm back up.

Remove on to a plate and sprinkle with cheese. I used shredded Colby Jack this time, but you could use feta, Havarti, or any other kind of cheese you are in the mood for!

Grab a fork and dig in! Sometimes I’ll get a couple pita chips or blue corn chips to eat with it if I’m in the mood for a little crunch.

Ingredients:

  • small package of mushrooms
  • 2 mini red peppers
  • ½ green pepper
  • 1 small onion
  • 1 -3 chicken breasts
  • 1 -2 tablespoons ghee
  • salt
  • pepper
  • garlic powder
  • 1 tablespoon shredded cheese

Directions:

  1. Melt 1 tablespoon of ghee in skillet on medium-high heat. Add sliced mushrooms.
  2. Slice all other vegetables. Add to skillet. Cook for 5-7 minutes.
  3. Dice chicken breasts into small bite size pieces.
  4. Remove vegetables from skillet.
  5. Add another tablespoon of ghee along with chicken. Sprinkle with salt, pepper, and garlic powder. Cook chicken for 6-8 minutes.
  6. Add vegetables back to skillet to warm up.
  7. Remove chicken and vegetables to a plate. Sprinkle with cheese. ENJOY!

 

I’d love to hear if anyone tries it and gets adventurous with their spice combinations! Share below in the comments!

 

Much love,

Chef Charley

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