Chicken and Veg Recipe With No Dairy for Healthy Meals

Looking for a wholesome, flavorful meal that’s completely free of dairy? This chicken and vegetable recipe with no dairy is the perfect dish for anyone seeking a nutritious, allergy-friendly option without sacrificing taste.

Packed with tender, juicy chicken combined with a colorful medley of fresh vegetables, this recipe offers a balanced plate that’s as vibrant as it is satisfying. Whether you’re dairy-intolerant, vegan-curious, or just want to try something lighter, this recipe fits the bill beautifully.

Easy to customize and quick to prepare, it’s ideal for weeknight dinners or meal prepping. Plus, the hearty veggies add fiber and essential vitamins, making this a clean-eating champion.

Let’s dive into how to create this delicious, dairy-free dish that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This recipe is a fantastic blend of simplicity and nutrition. You’ll love it because it’s:

• Dairy-free: Perfect for those with lactose intolerance or dairy allergies.
• Nutritious: Loaded with lean protein and fresh vegetables for a well-rounded meal.
• Flavorful: A mix of herbs and spices enhances the natural taste of chicken and veggies.
• Easy to make: Requires minimal prep time and common kitchen equipment.
• Flexible: You can swap vegetables based on what’s in season or your preferences.

Additionally, it’s a meal that satisfies your hunger without feeling heavy, making it a great choice for maintaining energy throughout the day.

Ingredients

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Optional: 1/4 teaspoon chili flakes for heat
• 2 tablespoons chicken broth or water (for moisture)

Equipment

• Large non-stick skillet or sauté pan
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon or silicone spatula
• Citrus juicer (optional)
• Mixing bowl

Instructions

1. Prepare your ingredients: Rinse and chop all vegetables and cut the chicken breasts into bite-sized pieces. Mince the garlic and chop the parsley.
2. Heat the olive oil: Place your skillet over medium-high heat and add the olive oil. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant.
3. Cook the chicken: Add the chicken pieces to the skillet. Season with salt, pepper, smoked paprika, dried oregano, and ground cumin. Stir occasionally, cooking until the chicken is browned and cooked through, about 7-9 minutes.
4. Add the vegetables: Toss in the bell pepper, zucchini, broccoli, and carrot. Stir to combine with the chicken and spices.
5. Moisten and cover: Pour in the chicken broth or water, cover the skillet with a lid, and reduce heat to medium. Let the mixture steam for 5-7 minutes until vegetables are tender but still crisp.
6. Finish with lemon and parsley: Remove the lid, squeeze the juice of one lemon over the dish, and sprinkle with fresh parsley. Stir well to combine and cook for another minute.
7. Adjust seasonings: Taste and adjust salt, pepper, or chili flakes if using. Serve immediately.

Tips & Variations

For even more flavor, marinate your chicken in lemon juice, olive oil, garlic, and herbs for 30 minutes before cooking.

• Vegetable swaps: Use asparagus, green beans, or mushrooms if you prefer. Root vegetables like sweet potatoes can be added but will require longer cooking time.
• Make it spicy: Add a pinch of cayenne pepper or hot sauce to the marinade or during cooking.
• Meal prep friendly: This dish keeps well in the fridge for up to 4 days and reheats beautifully in a skillet or microwave.
• Protein alternatives: Swap chicken for turkey breast or firm tofu for a vegetarian option.

Nutrition Facts

Serving Suggestions

This chicken and vegetable dish pairs wonderfully with a variety of sides. Serve it over a bed of fluffy quinoa, brown rice, or even cauliflower rice for a low-carb option.

A crisp side salad dressed with a simple vinaigrette complements the warm, savory flavors perfectly.

Looking to add some extra texture? Try serving with toasted nuts or seeds sprinkled on top.

For a Mediterranean twist, drizzle with a little extra virgin olive oil and a sprinkle of fresh herbs like basil or thyme.

For more inspiration on vegetable dishes, check out Thelma Sanders Squash Recipe, or if you want a hearty protein-packed baked dish, the Bariatric Meatloaf Recipe is a perfect choice. And for a tangy, spicy condiment to accompany your meal, try the Pickled Cherry Pepper Recipe.

Conclusion

This dairy-free chicken and vegetable recipe is a simple yet satisfying meal that fits seamlessly into any healthy eating plan. Its vibrant colors and fresh flavors make it as appealing to the eyes as it is to the palate.

You don’t need to miss out on delicious meals just because you avoid dairy — this recipe proves that bold, comforting dishes can be created with wholesome, natural ingredients.

Whether you’re cooking for your family, meal prepping for the week, or looking to impress guests with a clean, dairy-free option, this recipe will not disappoint. Embrace the ease and healthfulness of this dish, and enjoy the benefits of a balanced, flavorful dinner that supports your wellness goals.

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