Healthy Chicken And Vegetables Skillet
A quick and nutritious chicken skillet dish loaded with colorful vegetables and aromatic spices.
Equipment
- Large Skillet For cooking the chicken and vegetables.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- salt and pepper, to taste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon paprika
- 0.25 to 0.5 teaspoon chili powder
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 small 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
- 0.25 cup low sodium chicken broth
- chopped fresh parsley, for garnish
Instructions
- Season the chicken pieces with salt and pepper in a bowl; set aside.
- In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning over the chicken.
- Add 1/2 tablespoon of olive oil to the chicken and toss to coat evenly.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes until browned and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the remaining olive oil. Cook onions for 2 minutes, then add broccoli, zucchini, and bell peppers. Season with the remaining spice mix, salt, and pepper. Cook for 4 to 6 minutes until vegetables are crisp-tender.
- Pour in the chicken broth and return the chicken to the skillet. Stir to combine and cook for an additional minute.
- Remove from heat, adjust salt if needed, and garnish with parsley before serving.
Notes
For added flavor, you can use dry white wine or apple juice instead of chicken broth. No alcoholic drinks allowed, please substitute with a non-alcoholic option.