Healthy Chicken and Vegetables Skillet
A delightful medley of tender chicken pieces and vibrant vegetables cooked together for an easy weeknight meal.
Ingredients
For the Chicken
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 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 Adjust according to heat preference
For the Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 medium 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
For the Sauce
- ¼ cup low sodium chicken broth Can use apple juice or water instead
To Serve
- Chopped fresh parsley for garnish
Instructions
Preparation
- Cut the chicken into 1-inch pieces, season it with salt and fresh ground black pepper, and set it aside.
- In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix evenly over the seasoned chicken. Drizzle ½ tablespoon of olive oil over the chicken, tossing to coat evenly.
Cooking
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
- Transfer the cooked chicken to a plate, cover, and set aside. Return the skillet to the stove, and heat the remaining olive oil. Add the onions and cook for 2 minutes.
- Include the broccoli florets, zucchini, and both bell peppers. If needed, add a little more oil. Season the vegetables with the rest of the spice mix, along with additional salt and pepper. Cook for 4 to 6 minutes, stirring occasionally until the vegetables are crisp-tender.
- Pour in the chicken broth and stir everything together. Return the cooked chicken and its juices to the skillet, mixing well. Cook for another minute to heat through.
Serving
- Remove from heat, taste, and adjust seasoning if needed. Garnish with chopped fresh parsley and serve.
Notes
Make sure to cut the chicken and vegetables uniformly for even cooking. Don't overcrowd the skillet to allow proper browning of the chicken.