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Healthy Chicken and Vegetables Skillet

A quick, vibrant one-pan meal featuring tender chicken and colorful vegetables that are bursting with flavor.
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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: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 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
For the 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
  • ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
  • Chopped fresh parsley for garnish

Method
 

Preparation
  1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
  2. In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this mix over the chicken.
  3. Drizzle ½ tablespoon of olive oil over the chicken and toss to coat evenly.
Cooking
  1. Heat 1 tablespoon 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. Transfer the chicken to a plate, cover, and set aside.
  2. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes.
  3. Then add the broccoli, zucchini, and peppers. If needed, add a little more oil.
  4. Season with the rest of the seasoning mix along with salt and pepper, and cook for 4 to 6 minutes, stirring occasionally until the veggies 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

Reheat leftovers in the microwave or on the stovetop until warmed through. Serve with quinoa or brown rice, drizzle with balsamic glaze, or sprinkle with feta cheese.