19 Delicious Chicken and Vegetable Recipes for Busy Weeknights

Weeknight dinners don’t have to be boring—or time-consuming! Whether you’re craving cozy comfort food or fresh seasonal flavors, these 19 delicious chicken and vegetable recipes are here to save the day. Quick, wholesome, and packed with flavor, they’re perfect for busy cooks who want a satisfying meal without the fuss. Ready to shake up your dinner routine? Let’s dive in!

Garlic Butter Chicken with Roasted Vegetables

This one-pan wonder delivers juicy chicken and caramelized veggies bathed in a rich garlic butter sauce—minimal effort, maximum flavor.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1/4 cup unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F. Toss baby potatoes with 1 tbsp of the melted butter, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on half of a rimmed baking sheet.
2. Roast potatoes for 15 minutes. Meanwhile, mix remaining butter, garlic, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Brush half over chicken thighs.
3. Add chicken to the empty side of the baking sheet. Scatter broccoli around it and drizzle with remaining garlic butter. Roast 20 minutes until chicken reaches 165°F and veggies are tender.
4. Sprinkle with fresh parsley before serving.

The magic here? The garlic butter pools under the chicken as it roasts, basting the veggies below for extra richness. No flipping required!

Tip: For crispier potatoes, give them a quick stir when adding the chicken.

One-Pan Lemon Herb Chicken and Veggies

This fuss-free dish delivers bright, herby flavor with minimal cleanup—just toss everything on a sheet pan and let the oven do the work!

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 lemon, thinly sliced
• 3 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. On a large sheet pan, toss baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 15 minutes.
2. Meanwhile, rub chicken thighs with 1 tbsp olive oil, 1 tbsp minced garlic, 1 tsp thyme, 1 tsp rosemary, and remaining 1/4 tsp salt.
3. Remove pan from oven. Push potatoes to one side, then add chicken, broccoli, and lemon slices. Drizzle everything with remaining 1 tbsp olive oil.
4. Bake 20-25 minutes until chicken reaches 165°F and broccoli is tender-crisp.

The lemon slices caramelize slightly in the oven, adding a subtle sweetness that balances the savory herbs. Tip: For extra crispiness, broil for 2-3 minutes at the end—just watch closely!

Thai Coconut Curry Chicken with Mixed Vegetables

Thai Coconut Curry Chicken with Mixed Vegetables

This fragrant, creamy curry comes together in under 30 minutes, packing bold flavors with minimal effort—perfect for busy weeknights.

Ingredients

• 1 tbsp coconut oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 cup fresh basil leaves, torn
• Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion, bell pepper, and broccoli for 3 minutes. Add 3 cloves minced garlic and 1 tbsp ginger, stirring for 30 seconds until fragrant.
3. Stir in 2 tbsp red curry paste, then pour in 1 can coconut milk, scraping up any browned bits. Add 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp salt. Simmer for 5 minutes.
4. Return chicken to the skillet and cook for another 5 minutes until tender. Fold in 1/4 cup basil just before serving over rice.

The magic here? The curry paste blooms in the coconut milk, creating a luxuriously velvety sauce that clings to every bite.

Tip: For extra depth, toast the curry paste in the oil for 30 seconds before adding other ingredients.

Mediterranean Chicken and Vegetable Skewers

These vibrant skewers pack all the sunny flavors of the Mediterranean—juicy chicken, charred veggies, and a zesty garlic-herb marinade that’s impossible to resist.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 red bell pepper, cut into 1-inch chunks
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch wedges
• ¼ cup olive oil
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together ¼ cup olive oil, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tsp oregano, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Add chicken pieces and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread chicken, bell pepper, zucchini, and red onion onto skewers, alternating ingredients.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 12–15 minutes, turning occasionally, until chicken reaches 165°F and veggies are lightly charred.

The smoky paprika and garlic infuse every bite, while the quick grill keeps the chicken tender and the veggies crisp-tender—no sad, soggy skewers here!

Tip: Serve with a dollop of tzatziki or hummus for extra Mediterranean flair.

Honey Soy Glazed Chicken Stir-Fry

This sweet-savory stir-fry comes together in under 30 minutes, with sticky honey soy glaze clinging to every bite of tender chicken and crisp veggies.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into thin strips
• 2 tbsp vegetable oil, divided
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 green onions, sliced
• 1 tsp sesame seeds (optional)

Instructions

1. In a small bowl, whisk together 3 tbsp honey, 3 tbsp soy sauce, 2 cloves minced garlic, 1 tbsp rice vinegar, and 1 tsp grated ginger. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and cook for 5-6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry bell pepper and broccoli for 3-4 minutes until crisp-tender.
4. Return chicken to the skillet, pour in the sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
5. Garnish with green onions and sesame seeds (if using). Serve immediately over rice.

The magic here is the glaze—it caramelizes just enough to give the chicken a glossy, finger-licking finish without burning.

Tip: For extra depth, add a pinch of red pepper flakes to the sauce.

Baked Parmesan Chicken and Vegetable Casserole

This cozy one-pan wonder delivers crispy parmesan chicken and tender roasted veggies—perfect for busy weeknights when you crave comfort without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1/4 cup olive oil
• 1/2 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. Toss chicken, broccoli, and bell pepper with remaining 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in the dish.
3. Sprinkle evenly with 1 tsp garlic powder, 1 tsp Italian seasoning, and parmesan cheese.
4. Bake for 25–30 minutes until chicken reaches 165°F and the top is golden and crispy.

The magic here? The parmesan forms a savory crust while locking in the chicken’s juices, and the veggies caramelize just enough underneath.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely!

Spicy Szechuan Chicken and Vegetable Noodles

Craving takeout but want something fresher? These fiery noodles pack bold Szechuan flavor with crisp-tender veggies and juicy chicken—ready in under 30 minutes!

Ingredients

• 8 oz dried wheat noodles (like lo mein or spaghetti)
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 tsp Szechuan chili paste (or to taste)
• 1 tsp sugar
• 1/2 tsp crushed Szechuan peppercorns (optional)
• 2 green onions, sliced

Instructions

1. Cook noodles according to package directions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry for 4–5 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan. Toss in bell pepper and carrots; stir-fry for 2 minutes until slightly softened. Push veggies to the side, then add garlic and ginger. Cook for 30 seconds until fragrant.
4. Return chicken to the pan. Add soy sauce, hoisin sauce, rice vinegar, Szechuan chili paste, sugar, and Szechuan peppercorns (if using). Toss everything together for 1 minute until glossy and combined.
5. Add cooked noodles and green onions. Stir-fry for another 1–2 minutes until heated through.

The magic here? Szechuan peppercorns add that signature tingling heat, while hoisin and rice vinegar balance the spice with sweet-tangy depth.

Tip: For extra crunch, sprinkle with chopped peanuts or sesame seeds before serving.

Chicken and Vegetable Quinoa Bowl

Packed with protein and fresh flavors, this quinoa bowl is a satisfying one-dish meal that comes together in under 30 minutes.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
2. While quinoa cooks, heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally, until no longer pink. Season with garlic powder, 1/4 tsp salt, and black pepper.
3. In a large bowl, combine cooked quinoa, chicken, bell pepper, cherry tomatoes, cucumber, feta cheese, lemon juice, and remaining 1/4 tsp salt. Toss gently.
4. Sprinkle with fresh parsley before serving.

The bright lemon and salty feta balance perfectly with the hearty quinoa and tender chicken—every bite is a flavor explosion!

Tip: For extra crunch, top with toasted pine nuts or slivered almonds.

Teriyaki Chicken with Stir-Fried Vegetables

This sweet-savory teriyaki chicken comes together in under 30 minutes, with crisp-tender veggies adding the perfect crunch.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil, divided
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1 tbsp sesame seeds (optional)

Instructions:

1. Whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir-fry bell pepper, broccoli, and carrots for 4–5 minutes until crisp-tender.
4. Return chicken to the skillet, pour teriyaki sauce over everything, and simmer for 2–3 minutes until glossy and thickened. Sprinkle with sesame seeds if using.

The magic here? The sauce reduces to a sticky glaze that clings to every bite—no bland, watery teriyaki in sight!

Tip: For extra depth, add a splash of mirin or sub brown sugar for honey.

Creamy Chicken and Vegetable Soup

This comforting soup is like a hug in a bowl—silky, hearty, and packed with tender veggies and chicken.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add chicken thighs and 4 cups chicken broth. Bring to a simmer, cover, and cook for 15 minutes until chicken is tender. Remove chicken, shred with forks, and return to the pot.
3. Stir in 1 cup heavy cream, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Simmer uncovered for 5 minutes.
4. Add 1 cup frozen peas and cook for 2 more minutes. Garnish with 2 tbsp parsley before serving.

The magic here? The cream melds with the broth for a luxuriously smooth base, while the peas add a pop of freshness.

Tip: For extra richness, stir in a spoonful of cream cheese at the end—it melts into velvety perfection!

Sheet Pan Chicken Fajitas with Bell Peppers

These sheet pan fajitas are a weeknight lifesaver—toss everything on one pan, pop it in the oven, and dinner practically cooks itself!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 2 large bell peppers (any color), thinly sliced
• 1 medium red onion, thinly sliced
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• Juice of 1 lime
• Fresh cilantro and warm tortillas, for serving

Instructions:

1. Preheat oven to 425°F. Line a large sheet pan with foil or parchment paper.
2. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp salt.
3. Arrange chicken, bell peppers, and red onion on the sheet pan. Drizzle with the spice mixture and toss until evenly coated. Spread in a single layer.
4. Bake for 20–25 minutes, stirring halfway, until chicken is cooked through and peppers are tender-crisp. Squeeze lime juice over the top.
5. Serve with warm tortillas and fresh cilantro.

The smoky-spiced chicken and charred veggies get irresistibly caramelized edges—no skillet flipping required!

Tip: For extra flavor, let the chicken marinate in the spice mix for 30 minutes before baking.

Chicken and Vegetable Pot Pie

This cozy pot pie is the ultimate comfort food—flaky crust, creamy filling, and just the right mix of tender chicken and veggies.

Ingredients

• 1 store-bought pie crust (or homemade, if you’re ambitious)
• 2 cups cooked shredded chicken
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup diced celery
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat oven to 425°F. Roll out the pie crust and press it into a 9-inch pie dish. Trim edges, then refrigerate.
2. Melt butter in a large skillet over medium heat. Add carrots, celery, and frozen peas; cook for 5 minutes until slightly softened.
3. Sprinkle flour over the veggies, stirring for 1 minute. Slowly whisk in chicken broth and milk until smooth. Simmer for 3–4 minutes until thickened.
4. Stir in shredded chicken, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme. Pour filling into the chilled crust.
5. Bake for 30–35 minutes until the crust is golden and filling is bubbly. Let cool 10 minutes before slicing.

The secret here? A splash of milk in the filling keeps it extra creamy without weighing it down—no gloppy sauces here!

Tip: For extra color, brush the crust with an egg wash (1 egg + 1 tbsp water) before baking.

Grilled Chicken Salad with Seasonal Veggies

This bright, protein-packed salad is a weeknight hero—juicy grilled chicken meets crisp seasonal veggies for a meal that’s as satisfying as it is colorful.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed greens (spinach, arugula, or butter lettuce)
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced cucumber
• 1/4 cup crumbled feta cheese
• 2 tbsp balsamic vinaigrette

Instructions:

1. Prep the chicken: Rub chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill: Heat grill or grill pan to medium-high. Cook chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Assemble: In a large bowl, toss mixed greens, cherry tomatoes, and cucumber with 2 tbsp balsamic vinaigrette. Top with sliced chicken and 1/4 cup feta cheese.

The smoky paprika on the chicken plays perfectly with the tangy feta and sweet tomatoes—every bite is a flavor explosion.

Tip: Swap in peaches or corn in summer, or roasted squash in fall, to keep it seasonal!

Chicken and Vegetable Fried Rice

This quick and flavorful fried rice is packed with tender chicken, crisp veggies, and just the right amount of savory-sweet sauce—perfect for using up leftover rice!

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1 boneless, skinless chicken breast, diced
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 eggs, beaten

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes until no longer pink. Remove and set aside.
2. In the same pan, add garlic and carrots, stirring for 2 minutes until slightly softened. Push to one side, pour in beaten eggs, and scramble until just set.
3. Add rice, peas, and cooked chicken. Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/2 tsp sugar. Toss everything together for 3–4 minutes until heated through and slightly crispy.
4. Remove from heat, fold in green onions, and serve immediately.

The magic here? Using cold rice ensures each grain stays separate and gets that perfect fried texture—no mushy clumps!

Tip: For extra crunch, sprinkle with toasted sesame seeds or a drizzle of sriracha.

Slow Cooker Chicken and Vegetable Stew

This hearty stew is a set-it-and-forget-it dream—tender chicken, chunky veggies, and rich broth meld together effortlessly while you go about your day.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 medium carrots, chopped into 1-inch pieces
• 2 large russet potatoes, diced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Brown the chicken thighs for 3 minutes per side, then transfer to the slow cooker.
2. Add carrots, potatoes, onion, and garlic to the slow cooker. Whisk together 4 cups chicken broth and 1 tbsp tomato paste, then pour over the ingredients.
3. Sprinkle with 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp salt. Stir gently to distribute.
4. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until chicken shreds easily with a fork.
5. Shred the chicken directly in the pot, then stir. Garnish with fresh parsley before serving.

The smoked paprika adds a subtle depth that makes this stew taste like it simmered all day—even though your slow cooker did all the work.

Tip: For extra richness, stir in a splash of heavy cream during the last 30 minutes of cooking.

Chicken and Vegetable Enchiladas

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup diced bell peppers (any color)
• 1 cup diced zucchini
• 1/2 cup diced red onion
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. In a large bowl, combine chicken, bell peppers, zucchini, red onion, 1/2 cup enchilada sauce, green chiles, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt.
2. Spoon about 1/3 cup of the filling onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour remaining enchilada sauce evenly over the top, then sprinkle with Monterey Jack cheese.
4. Bake for 20–25 minutes until the cheese is bubbly and the edges of the tortillas are lightly golden.
5. Garnish with fresh cilantro before serving.

The diced zucchini keeps these enchiladas extra juicy, while the Monterey Jack cheese melts into the perfect gooey blanket. Serve with a dollop of sour cream for extra richness!

Tip: Swap flour tortillas for corn if you prefer a gluten-free version—just warm them slightly first to prevent cracking.

Chicken and Vegetable Stuffed Bell Peppers

These colorful stuffed peppers are packed with juicy chicken, savory veggies, and melty cheese—a hearty meal that’s as fun to make as it is to eat!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup diced zucchini
• 1 cup cooked white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers in a baking dish, cut-side up.
2. Heat olive oil in a skillet over medium-high. Add ground chicken, onion, and garlic; cook for 5 minutes, breaking up the chicken. Stir in zucchini, rice, diced tomatoes, oregano, smoked paprika, salt, and black pepper. Cook 3 more minutes.
3. Spoon filling into peppers, packing lightly. Top each with 1/4 cup mozzarella.
4. Bake uncovered for 25–30 minutes until peppers are tender and cheese is bubbly.

The smoky paprika and gooey cheese take these peppers to the next level—plus, they hold their shape beautifully for serving. Tip: For extra flavor, sprinkle grated Parmesan over the filling before adding mozzarella.

Chicken and Vegetable Lo Mein

This quick and flavorful lo mein is packed with tender chicken, crisp veggies, and a savory sauce that coats every noodle perfectly—ideal for busy weeknights!

Ingredients

• 8 oz lo mein noodles (or spaghetti)
• 2 tbsp vegetable oil, divided
• 1 boneless, skinless chicken breast, thinly sliced
• 1 cup sliced bell peppers (any color)
• 1 cup shredded carrots
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 green onions, sliced

Instructions

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Remove and set aside.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry bell peppers and carrots for 3–4 minutes until crisp-tender. Add garlic and cook for 30 seconds until fragrant.
4. Return chicken to the skillet. Add cooked noodles, soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together for 2 minutes until evenly coated and heated through.
5. Garnish with green onions and serve immediately.

The secret here? A splash of sesame oil at the end adds a toasty depth that takes this dish from good to irresistible.

Tip: For extra crunch, toss in a handful of bean sprouts with the veggies!

Chicken and Vegetable Kebabs with Tzatziki Sauce

These juicy chicken kebabs are packed with colorful veggies and served with a cool, garlicky tzatziki—perfect for grilling season or a quick oven bake!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 zucchini, sliced into ½-inch rounds
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 cup plain Greek yogurt
• ½ cup grated cucumber (squeezed dry)
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• ½ tsp salt

Instructions:

1. Marinate the chicken: In a bowl, toss chicken with 2 tbsp olive oil, lemon juice, garlic powder, oregano, 1 tsp salt, and ½ tsp black pepper. Let sit 15 minutes (or up to 2 hours).
2. Skewer: Thread chicken, bell pepper, onion, and zucchini onto metal or soaked wooden skewers, alternating pieces.
3. Grill or bake: Brush kebabs with remaining 1 tbsp olive oil. Grill over medium-high heat (or bake at 425°F on a lined sheet pan) for 12–15 minutes, turning once, until chicken reaches 165°F.
4. Make tzatziki: Mix yogurt, cucumber, dill, minced garlic, and ½ tsp salt in a bowl. Chill until serving.

The tangy tzatziki balances the smoky char from the grill, while the veggies stay crisp-tender—no sad, mushy kebabs here!

Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Conclusion

With 19 tasty chicken and veggie recipes, weeknight dinners just got easier! Whether you’re craving a quick stir-fry or a cozy casserole, there’s something here for everyone. Give these recipes a try, and let us know which ones you love in the comments. Don’t forget to share this roundup on Pinterest to help other busy cooks. Happy cooking!