Healthy Chicken and Vegetables Skillet
This healthy chicken and vegetables skillet is a cozy one-pan meal packed with flavor and nutrients, perfect for a quick dinner.
Equipment
- large skillet
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- Salt to taste
- fresh ground black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¼ to ½ teaspoon chili powder
- 1 small yellow onion thinly sliced
- 3 cups bite-size broccoli florets
- 1 small zucchini thinly sliced and cut into half-moons
- 1 small yellow bell pepper cut into 1-inch chunks
- 1 small red bell pepper cut into 1-inch chunks
- ¼ cup low sodium chicken broth or dry white wine, apple juice, or water
- Chopped fresh parsley for garnish
Instructions
- Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
- Mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder, then sprinkle half over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken and toss to coat.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat, add chicken, and cook until browned and cooked through.
- Transfer chicken to a plate, cover, and set aside.
- In the same skillet, heat remaining olive oil, add onions, and cook for 2 minutes before adding broccoli, zucchini, and peppers.
- Season vegetables with remaining spice mix, salt, and pepper, and cook until crisp-tender.
- Pour in chicken broth and stir to combine.
- Return chicken and its juices to the skillet, mix, and cook for another minute.
- Remove from heat, taste, and adjust seasoning if necessary, then garnish with parsley and serve.
Notes
Store leftovers in an airtight container to maintain freshness. Reheat gently to preserve flavor and texture. This dish can be customized with different vegetables or seasonings according to personal preference.