Description
A versatile one-pan dinner that can be made with chicken, beef, or tofu, featuring vibrant vegetables and warm spices for a quick and colorful meal.
Ingredients
- 1 lb chicken breast or thighs (cut into 1-inch pieces) or 1 lb thinly sliced beef (flank or skirt) or 14 oz firm tofu (pressed and cubed)
- 1–2 bell peppers, sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1–2 tbsp neutral oil (vegetable, canola, or olive oil)
- Optional: shredded cheese or chopped fresh herbs for garnishing
Instructions
- Heat a large skillet over medium heat and add the oil.
- Add sliced onions and minced garlic. Cook until translucent, about 2–3 minutes.
- Push aromatics to the side and add your chosen protein in a single layer. Sear without moving for 2–3 minutes.
- Stir and cook until nearly done (chicken should be opaque, beef browned, tofu golden).
- Add bell peppers and zucchini, toss, and season with paprika, cumin, salt, and pepper.
- Reduce heat and cover, letting simmer for 3–6 minutes until vegetables are tender and protein is cooked through.
- Finish with cheese or herbs and serve immediately.
Notes
Great for busy weeknights and can be customized with seasonal veggies or preferred proteins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American