Description
A quick and versatile one-pan dinner perfect for busy weeknights, featuring your choice of chicken, beef, or tofu alongside colorful veggies, seasoned with warm paprika and cumin.
Ingredients
- 1 lb chicken breast or thighs, cut into 1-inch pieces (or 1 lb thinly sliced beef — flank or skirt) or 14 oz firm/extra-firm tofu, pressed and cubed
- 1–2 bell peppers, sliced into strips (any color)
- 1 medium zucchini, sliced into half-moons
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1–2 tbsp neutral oil (vegetable, canola, or olive oil)
- Optional: shredded cheese (cheddar, Monterey jack, or crumbled feta) or chopped fresh herbs (parsley or cilantro) for finishing
Instructions
- Heat a large skillet over medium heat and add the oil. Let it shimmer without smoking.
- Add the sliced onion and minced garlic. Cook, stirring, until onions are soft and translucent, about 2–3 minutes.
- Push the onions and garlic to one side of the skillet. Add your chosen protein in a single layer. Sear undisturbed for 2–3 minutes, then stir and continue cooking until nearly done.
- Add bell peppers and zucchini. Toss everything together and sprinkle paprika, cumin, salt, and pepper over the top. Mix to coat.
- Reduce heat to medium-low, cover and let simmer for 3–6 minutes until vegetables are tender and protein is cooked through.
- Finish with shredded cheese or chopped herbs if using. Serve immediately.
Notes
For vegetarian/vegan option, use tofu and omit cheese. Refrigerate leftovers in airtight containers for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Global