Description
A wholesome and flavorful Healthy Chicken and Vegetables Skillet recipe featuring tender seasoned chicken breasts sautéed with a colorful medley of fresh vegetables. This quick and easy one-pan meal is perfect for a nutritious weeknight dinner, combining protein-rich chicken with vitamin-packed broccoli, zucchini, and bell peppers, all enhanced by aromatic herbs and spices.
Ingredients
Scale
Chicken
- 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
- 2 tablespoons olive oil, divided
Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 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
Other
- ¼ cup low sodium chicken broth (or apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the chicken: Cut the chicken breasts into 1-inch pieces, season with salt and freshly ground black pepper, and set aside.
- Mix spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix evenly over the chicken pieces.
- Coat chicken: Drizzle ½ tablespoon of olive oil over the seasoned chicken and toss to coat each piece evenly.
- Cook chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally until the chicken is browned on all sides and cooked through.
- Set chicken aside: Transfer the cooked chicken to a plate, cover it to keep warm, and set aside.
- Sauté vegetables: Return the skillet to medium heat and add the remaining olive oil. Add the thinly sliced onions and cook for 2 minutes until slightly softened. Then add broccoli florets, zucchini slices, and yellow and red bell pepper chunks. If necessary, add a small amount of additional olive oil. Season the vegetables with the remaining half of the spice mix, plus salt and pepper to taste. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Add broth: Pour in the low sodium chicken broth and stir well to combine and deglaze the skillet slightly.
- Combine chicken and vegetables: Return the cooked chicken along with its juices to the skillet and stir everything together. Cook for another minute to let the flavors meld.
- Final seasoning: Remove the skillet from heat, taste the dish, and adjust seasoning if needed with additional salt or pepper.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving for a fresh, vibrant finish.
Notes
- You can substitute the chicken breasts with boneless skinless chicken thighs if preferred.
- Adjust the chili powder quantity based on your heat preference or omit it for a milder flavor.
- If you don’t have chicken broth, apple juice or water can be used to add moisture during cooking.
- For added richness, finish with a squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese.
- This recipe is perfect for meal prep and keeps well refrigerated for up to 3 days.
