Name: Healthy Chicken and Vegetable Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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 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 (you can also use dry white wine, apple juice, or water); Chopped fresh parsley, for garnish

Description

A delicious, healthy chicken and vegetable skillet recipe, perfect for a nutritious and quick weeknight dinner. Loaded with protein and vegetables, this dish is easy to make and bursting with flavor.

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 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 (you can also use dry white wine, apple juice, or water)

Chopped fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black pepper, garlic powder, onion powder, dried thyme, rosemary, paprika, and chili powder.
Add the seasoned chicken to the skillet and cook until golden brown and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, broccoli florets, zucchini, and bell peppers. Sauté for 4-5 minutes, until the vegetables begin to soften.
Add the chicken broth to the skillet, stirring to combine. Return the cooked chicken to the skillet and cook for an additional 3-4 minutes, or until everything is heated through and the vegetables are tender.

Garnish with fresh parsley before serving.

Notes

You can use any variety of vegetables you like or have on hand. Carrots, peas, or mushrooms work well in this dish.
If you’re not a fan of chicken breasts, you can substitute with boneless, skinless thighs.

For added flavor, you can drizzle some lemon juice on top before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American