Loaded Chicken and Veggie Skillet

Ingredients

1 lb boneless, skinless chicken breast, diced
2 tablespoons olive oil
1 bell pepper, chopped
1 zucchini, sliced into half-moons
1 cup broccoli florets
1 cup cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions

Warm the olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning it with Italian seasoning, salt, and pepper. Sauté for 5–7 minutes, stirring occasionally, until the chicken is golden brown and thoroughly cooked.
Introduce the bell pepper, zucchini, and broccoli into the skillet. Stir and cook for 5–7 minutes, until the vegetables start to caramelize and are crisp-tender.

Mix in the garlic and cherry tomatoes. Cook for an additional 2–3 minutes, just until the garlic releases its fragrance and the tomatoes begin to soften and slightly burst.

Take the skillet off the heat and sprinkle Parmesan cheese over the dish, gently tossing to allow the heat to melt it into the chicken and veggies.

Top with fresh chopped parsley and serve warm.