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Chicken and Vegetables Skillet

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A delicious and healthy chicken and vegetables skillet that combines juicy chicken with vibrant vegetables for a satisfying meal.

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • Salt and black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ to ½ teaspoon chili powder, to taste
  • 1 onion, thinly sliced
  • 1 small head of broccoli, cut into bite-sized florets
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • ¼ cup low-sodium chicken broth
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Cut the chicken into 1-inch pieces and season with salt and black pepper.
  2. Mix together garlic powder, onion powder, paprika, thyme, rosemary, and chili powder in a small bowl. Sprinkle half the seasoning over the chicken and toss with ½ tablespoon of olive oil until coated.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
  4. Add the remaining olive oil to the skillet, and then add the sliced onion, cooking for about 2 minutes or until it becomes translucent.
  5. Stir in the broccoli, zucchini, and bell peppers. Sprinkle with the remaining seasoning and cook for about 5 minutes until the vegetables become crisp-tender.
  6. Pour in the chicken broth and scrape any browned bits from the pan into the sauce. Return the chicken and any juices to the skillet, stirring for an additional minute to combine flavors.
  7. Remove from heat, garnish with fresh parsley if desired, and serve hot!

Notes

For a more complex flavor, consider marinating the chicken before cooking. Adjust spice levels according to your preference.

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