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Healthy Chicken and Vegetables Skillet

A quick and nutritious one-pan meal packed with protein and vibrant vegetables, perfect for busy weeknights.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

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 (or dry white wine, apple juice, or water)
  • Chopped fresh parsley for garnish

Instructions

  1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
  2. Mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
  3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
  4. Heat 1 tablespoon of 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.
  5. Transfer the chicken to a plate, cover it, and set aside.
  6. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
  7. Pour in the chicken broth and stir to combine.
  8. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
  9. Remove from heat, taste, and adjust seasoning if needed.
  10. Garnish with parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 70mg

Keywords: Healthy, Chicken, Vegetables, Skillet, Quick Meal, One-Pan