This is one of my hubby’s fave weeknight meals!

• Salt and pepper, to taste

To Serve:

• Cooked rice, quinoa, or pasta
• Fresh parsley or cilantro, for garnish
• Grated Parmesan cheese (optional)

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Instructions

Step 1: Sauté the Protein

1. Heat the olive oil or butter in a large skillet over medium heat.
2. Add the diced onion and sauté for 2–3 minutes until softened.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add raw protein (chicken, ground beef, or turkey). Cook until browned and cooked through, breaking it into bite-sized pieces. If using tofu or pre-cooked protein, add it later with the sauce.
5. If your protein releases excess fat, remove it and drain before proceeding.

Step 2: Cook the Vegetables

1. In the same skillet, add bell pepper and zucchini (if using).
2. Sauté for 5–7 minutes until the vegetables are tender-crisp.

Step 3: Build the Sauce

1. Stir in diced tomatoes, broth, tomato paste, smoked paprika, oregano, red pepper flakes (if using), salt, and pepper.
2. Return the protein to the skillet and stir to combine.
3. Simmer for 5–10 minutes until the sauce thickens slightly and flavors meld.

Step 4: Serve

1. Spoon the mixture over cooked rice, quinoa, or pasta.
2. Garnish with fresh parsley or cilantro and sprinkle with grated Parmesan, if desired.
3. Serve warm and enjoy!

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Chef’s Tips

• Meal Prep Friendly: Doubles beautifully for leftovers or freezing.
• Protein Flexibility: Swap in shrimp, sausage, lentils, or chickpeas for variety.
• Add Greens: Stir in spinach or kale at the end for extra color and nutrients.
• Adjust the Heat: Increase red pepper flakes or add hot sauce for a spicier version.
• Thicker Sauce: Drain the diced tomatoes slightly before adding to the skillet.

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This one-pan skillet meal is simple, flavorful, and endlessly versatile—perfect for weeknights, meal prep, or impressing your family with minimal effort.