Quick/Easy Chicken and Veggie Dinner

QuickEasy Chicken and Veggie Dinner

Quick/Easy Chicken and Veggie Dinner

This one pot meal works well when you are low on time but want a hearty and healthy dinner. In about 30 minutes you’ll have a chicken and veggie dinner that is full of fiber and protein while low in carbs and doesn’t sacrifice the flavor. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 192 kcal


  • 4 cups butternut squash, cubed
  • 4 Tablespoons coconut oil
  • 2 pound organic chicken breast tenders
  • 1 teaspoon salt
  • 2 teaspoon dried basil
  • 2 teaspoon crushed rosemary plus a dash more
  • 1 teaspoon sweet paprika plus a dash more
  • 1 teaspoon dried thyme plus a dash more
  • 1/2 teaspoon garlic powder
  • dash of pepper
  • 1/2 teaspoon celery seeds
  • 1 teaspoon dried parsley
  • pinch of ground cumin
  • 6 organic zucchini, cut into half moons
  • 4 large heirloom tomatoes, chopped
  • 2 yellow onion, chopped
  • 8 garlic cloves, minced


  1. In a large skillet heat 1 Tablespoon of coconut oil over medium heat. Add the cubed butternut squash and sauté, covered, for about five minutes, until tender. 

  2. Transfer the squash to a bowl, and then set the skillet back on medium heat.

  3. Add the remaining 1 Tablespoon of coconut oil. Season the chicken with salt and pepper, add to the hot skillet. Sear for about 5 minutes, until browned on all sides.

  4. Turn the heat down to medium-low. Sprinkle with all the seasonings. 

  5. Add the remaining ingredients and cook, covered, for 15 minutes. 

  6. Add the butternut squash back into the pot for the remaining 5 minutes.

  7. Nutritional Analysis: 192 calories, 6g fat, 424mg sodium, 14g carbohydrate, 4g fiber, and 20g protein