Healthy Chicken and Vegetables Skillet
A simple and nutritious one-pan chicken and vegetable skillet loaded with lean protein, colorful veggies, and savory herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
Ingredients
- 2 tablespoons olive oil (divided)
- 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
- Salt and fresh ground black pepper (to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon chili powder
- 1 small yellow onion (thinly sliced)
- 3 cups broccoli florets
- 1 zucchini (thinly sliced into half-moons)
- 1 small yellow bell pepper (cut into chunks)
- 1 small red bell pepper (cut into chunks)
- 1/4 cup low sodium chicken broth
- Chopped fresh parsley (for garnish)
Instructions
1. Cut chicken into 1-inch pieces, season with salt and pepper, and set aside.
2. Mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder in a bowl. Sprinkle half over the chicken.
3. Drizzle 1/2 tablespoon olive oil over chicken and toss to coat.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 6 to 8 minutes, turning occasionally, until browned and cooked through.
5. Transfer chicken to a plate and cover.
6. Return skillet to heat with remaining oil. Add onions and cook for 2 minutes.
7. Add broccoli, zucchini, and bell peppers. Season with remaining spice mix, salt, and pepper. Cook 4 to 6 minutes until crisp-tender.
8. Pour in chicken broth and stir.
9. Return chicken and juices to skillet, stir, and cook for 1 more minute.
10. Remove from heat, adjust seasoning, garnish with parsley, and serve.
Notes
Use a large skillet to avoid overcrowding and ensure even cooking.
Cut vegetables uniformly for best texture.
Swap in your favorite vegetables based on availability.
Serve alone or over grains like rice or quinoa.