Healthy Chicken and Vegetables Skillet
A quick and convenient one-pan meal featuring succulent chicken breasts and a medley of colorful vegetables, packed with flavor and nutrition.
Ingredients
Main Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- to taste Salt and 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 can substitute with dry white wine, apple juice, or water
- Chopped fresh parsley for garnish
Instructions
Preparation
- Begin by cutting the chicken into 1-inch pieces. Season them with salt and pepper to taste, and set aside while you gather the spices and vegetables.
- In a small bowl, combine the garlic powder, onion powder, dried thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the seasoned chicken.
- Drizzle ½ tablespoon of olive oil over the chicken and toss well to ensure that every piece is evenly coated.
Cooking
- Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally. The chicken should be browned and fully cooked.
- Transfer the cooked chicken to a plate and cover it to keep warm. Set aside as you move onto cooking the vegetables.
- Return the skillet to the stove, adding the remaining tablespoon of olive oil. Add the thinly sliced onions and sauté for about 2 minutes until they begin to soften.
- Add the broccoli florets, zucchini half-moons, yellow bell pepper, and red bell pepper to the skillet. If needed, add a little more oil. Season with the rest of the spice mix, plus some salt and pepper to taste.
- Continue to cook the vegetables for 4 to 6 minutes, stirring occasionally. You want them to become crisp-tender yet vibrant in color.
- Pour in ¼ cup of low-sodium chicken broth, stirring to combine all the ingredients. The broth will provide moisture to the skillet and create a nice sauce.
- Return the cooked chicken and any juices back to the skillet. Stir everything together and cook for another minute until everything is heated through.
Notes
For better results, consider marinating the chicken in advance for enhanced flavor. Use colorful plates to present the dish attractively.