Description
This delicious Chicken and Vegetables Skillet combines tender chicken pieces with vibrant, crisp-tender vegetables, all cooked in a flavorful spice mixture and finished with a savory broth. It’s a quick, healthy, and hearty meal perfect for busy weeknights or a satisfying weekend dinner.
Ingredients
Units
Scale
For the Chicken
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and fresh ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon chili powder
For the Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups broccoli florets, bite-sized
- 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
Additional
- 1/4 cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Instructions
- Preparation of Chicken: Cut the chicken into 1-inch pieces and season with salt and pepper to taste; set aside.
- Seasoning Mix: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of the seasoning and sprinkle it over the chicken.
- Cooking Chicken: Add ½ tablespoon olive oil to the chicken and toss to coat evenly. Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat. Add the chicken pieces and cook for about 6 to 8 minutes, until browned on all sides and cooked through. Remove from skillet, set aside on a plate, and keep covered.
- Cooking Vegetables: Return the skillet to the heat and add the remaining olive oil. Stir in sliced onions and cook for 2 minutes. Add broccoli, zucchini, and peppers; season with remaining spice mix plus salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Adding Broth and Chicken: Stir in chicken broth. Return cooked chicken and juices to the skillet, stir to combine, and cook for another minute to reheat. Remove from heat, taste, and adjust salt if needed.
- Garnishing and Serving: Garnish with chopped parsley and serve immediately.
Notes
- Feel free to substitute other vegetables like snap peas or carrots for variety.
- This dish pairs well with rice, quinoa, or crusty bread for a more filling meal.
- Adjust spice levels by increasing or decreasing chili powder according to your heat preference.
- You can prepare the spice mix in advance for quick assembly.
Nutrition
- Serving Size: 1 plate (about 1/4 of the recipe)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
