Description
This is my go-to recipe when I need something that’s crazy nutritious but doesn’t require me to wash every dish in the kitchen afterward. I came up with this rainbow-in-a-pot situation after a particularly brutal workday when I wanted something comforting but not heavy, and definitely not complicated. It’s basically tender chicken thighs, a ridiculous amount of colorful veggies, aromatic herbs, and a light garlic-lemon sauce that brings everything together. The best part? One pot. ONE. That’s it. Your dishwasher can take the night off.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (trust me, thighs are way more forgiving than breasts)
- 2 tablespoons olive oil (the good stuff if you’ve got it)
- 3 cloves garlic, minced (or more, I won’t judge)
- 1 tablespoon Italian seasoning (or whatever herb blend you’ve got)
- 1 teaspoon smoked paprika (the secret weapon)
- Salt and pepper (duh)
For the Veggie Rainbow:
- 1 red bell pepper, sliced (for that sweet pop of red)
- 1 yellow bell pepper, sliced (because we’re being fancy)
- 1 medium zucchini, cut into half-moons (or whatever shape makes you happy)
- 1 small eggplant, cubed (peeled if you want, I usually don’t bother)
- 1 red onion, sliced (adds amazing color and flavor)
- 2 cups cherry tomatoes, halved (the ones that actually taste like tomatoes)
- 2 cups baby spinach (added at the end so it doesn’t turn to mush)
- Optional: 1 cup frozen peas (for extra color and sweetness)
For the Flavor Bomb:
- 1/2 cup chicken broth (or vegetable broth, whatever you’ve got)
- 1/4 cup white wine (optional, but only technically)
- Juice of 1 lemon (plus zest if you’re feeling extra)
- 2 tablespoons fresh herbs (basil, parsley, oregano, or whatever’s not wilting in your fridge)
- 2 tablespoons butter (for that silky finish)
- Red pepper flakes (if you like a little heat)
- 1/4 cup grated Parmesan (for sprinkling at the end)