This healthy one-pan chicken dinner is easy to make for lunch or dinner in less than 20 minutes!
Right now, I’m halfway through a 21-day fitness challenge through a local gym. They provided a meal plan and a requirement to come to the gym at least three times per week. While the meal plan is all fine and dandy (after the first few days when you feel like dying), I am a little too picky for some of the suggestions. (I don’t do things like egg salad, broccoli and protein shakes. And OAS makes it hard to eat things like carrots.) So, this is what I eat when there’s something on the menu I may not be down with. I usually serve it on a bed of mixed greens or spinach, and a little strawberry vinaigrette, although it’s a great one-pan meal on its own without the greens.
Now, I don’t know how much you know about me, but leftover reheated chicken is probably on my top 10 list of “things I hate,” right after “being cold” but before “peas.” And let me tell you – this dish is so easy that I actually took a skillet to work and have been using the stove there to cook my chicken and vegetables for lunch! Everyone is always surprised that I’m cooking, but that’s what a stove is for, is it not? I just bring little containers with seasoning, olive oil, and salad dressing, along with greens and chicken. It feeds me for days!
This dinner is so easy, y’all. Once you make your seasoning mix, it’s just a matter of cooking the chicken. The veggies sauté in the mixture of the oil and seasoning, so they don’t even require additional seasonings! Two chicken tenderloin strips are perfect for an individual, but you can easily scale the recipe up to serve more people – you just need a bigger pan! (Or you could cook the chicken, remove it, and then cook the veggies. Up to you!)
I was having trouble when I was thinking about the name for this chicken, because the flavor profile doesn’t have a name that reflects a locale. It’s not really Italian, but it has Italian seasoning. It’s not really Southwestern or Mexican, even though it’s a little spicy. It’s just good, so y’all are just going to have to trust me! So far, this recipe helped encourage me that not all healthy food is boring, or raw, or bland. This is not your average meal-prep chicken. From pan to plate in less than 15 minutes, you’ll have your meal in nearly no time at all.
If you’re feeding a few more people, check out this other one-pan chicken dinner – made from a whole chicken!
Have you ever cooked at work? Tell me about it in the comments!
Healthy One-Pan Chicken Dinner
- 2 t. kosher salt
- 1 t. black pepper
- 1/2 t. garlic powder
- 1/2 t. onion powder
- 1/2 t. turmeric
- 1/2 t. paprika
- 1 t. Italian seasoning
- dash of cayenne pepper
- 2 chicken tenderloins
- 1 C. mixed veggies
- 2 t. olive oil
Combine all spices together.
Sprinkle seasoning on each side of chicken tenderloin until each side is lightly dusted. Reserve extra in an airtight container.
Bring a pan to medium-low heat and add in olive oil.
Cook chicken on one side for 3-4 minutes.
Flip and cook the other side for 3-4 minutes, or until cooked through. When you flip the chicken, move to the side and sauté the veggies in the other half of the pan. No need to add more oil.
Let chicken rest for 3-5 minutes after cooking.
Serve hot & #enJOY!
NOTE: This recipe does not use all of the seasoning mix that you create. Place the remainder in an airtight container and save it for future chicken!
Naturally Gluten Free & Dairy Free