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Healthy Chicken and Vegetables Skillet

A nutritious and flavorful meal featuring chicken and vibrant vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil divided
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • Salt salt to taste
  • Fresh ground black pepper 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 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
  • ¼ cup low-sodium chicken broth or dry white wine, apple juice, or water
  • Chopped fresh parsley chopped fresh parsley for garnish

Method
 

Preparation
  1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
  2. In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
  3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
Cooking
  1. 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.
  2. Transfer the chicken to a plate, cover, and set aside.
  3. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. If needed, add a little more oil.
  4. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
  5. Pour in the chicken broth and stir to combine.
  6. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
  7. Remove from heat, taste, and adjust seasoning if needed.
  8. Garnish with parsley and serve.

Notes

For serving, use a medium-sized plate for reasonable portions. Can be paired with quinoa or brown rice for added fiber. Store leftovers in an airtight container for up to 4 days, or freeze for up to three months.