South Beach Chicken Skillet

Transform weeknight dinners with the vibrant and wholesome South Beach Chicken Skillet! This one-pan wonder combines tender, golden-seared chicken breasts with a colorful medley of bell peppers, zucchini, and juicy cherry tomatoes, all simmered in a zesty lime and cumin-spiced broth. With just 15 minutes of prep and 30 minutes of cooking, this low-carb, protein-packed recipe delivers bold flavors and a hint of Mediterranean flair. Perfect for busy evenings, it’s easily adaptable, nutrient-rich, and ideal for those sticking to a healthy lifestyle. Garnish with fresh cilantro for a refreshing finish and serve straight from the skillet for a naturally gluten-free, fuss-free meal the whole family will love!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic cloves, minced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium zucchini, sliced into rounds
• 1 cup cherry tomatoes, halved
• 2 tablespoons lime juice, freshly squeezed
• 1 cup chicken broth (low-sodium)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Season the chicken breasts on both sides with salt, black pepper, cumin, paprika, and oregano.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant.

Step 4

Add the sliced red and yellow bell peppers, zucchini rounds, and cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Pour in the chicken broth and lime juice. Bring the mixture to a simmer, scraping the bottom of the skillet to deglaze.

Step 6

Return the chicken breasts to the skillet, nestling them among the vegetables. Cover and simmer on low heat for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Step 7

Taste the sauce and adjust seasoning with more salt or pepper if needed.

Step 8

Serve the chicken and vegetables hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(1687.9g)

Amount per serving	% Daily Value*
Calories	1598.0

Total Fat 56.2g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat g
Cholesterol 591.6mg	0%
Sodium 3056.3mg	0%
Total Carbohydrate 41.4g	0%
Dietary Fiber 11.9g	0%
Total Sugars 22.8g
Protein 225.9g	0%

Vitamin D 7.0IU	0%
Calcium 223.0mg	0%
Iron 12.1mg	0%
Potassium 3570.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 57.4%

Carbs: 10.5%