Mediterranean Veggie Pan with Chicken
Juicy chicken, zucchini, bell pepper and spinach in one pan — 45 g protein, seasoned Mediterranean-style and ready in about ten minutes.
Nutrition per serving
Ingredients
- Chicken breast, diced150 g (cooked weight)
- Zucchini, sliced150 g
- Red bell pepper100 g
- Spinach50 g
- Olive oil10 g
- Oregano½ tsp
- Salt, pepperpinch
How to make it
- Heat the oil in a large pan over medium-high heat.
- Add the chicken and cook for 4–5 minutes until about 70 % done.
- Add the firmer vegetables (zucchini, bell pepper) and cook along for 3–4 minutes.
- Toss in the spinach at the end until it wilts (about 1 minute).
- Season with oregano, salt and pepper.
My tip: Take a 10-minute walk after eating — it smooths out blood sugar and you'll feel lighter.
Protein & vegetable variety. Lean chicken provides the protein anchor, three different vegetables bring color and micronutrients to the plate — and that variety is best built directly through food. More in the Supplement Compass →
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
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