Description
A quick and healthy chicken and vegetables skillet recipe that’s perfect for busy weeknights. Juicy chicken with vibrant veggies, all made in one pan!
Ingredients
Scale
- 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
- 1 small yellow onion, thinly sliced
- 3 cups broccoli florets
- 1 zucchini, sliced into half-moons
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch chunks
- ¼ cup low sodium chicken broth
- Chopped fresh parsley for garnish
Instructions
- Prep the Chicken: Season chicken with salt and pepper. Combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder in a bowl. Sprinkle half of the seasoning over the chicken and toss with olive oil.
- Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes until browned and cooked through. Remove and set aside.
- Cook the Veggies: Add remaining olive oil to the skillet. Sauté onion for 2 minutes, then add broccoli, zucchini, and bell peppers. Season with remaining spices and cook for 5 minutes, until crisp-tender.
- Combine and Serve: Pour in chicken broth and return chicken to the skillet. Cook for 1-2 minutes, letting flavors meld. Garnish with parsley and serve hot!
Notes
Use chicken thighs for extra moisture. Adjust chili powder to taste for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
Keywords: chicken, vegetables, skillet, one pan, healthy dinner