Description
A quick and nutritious chicken and vegetable dish perfect for busy weeknights.
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
- Prep the chicken: Cut the chicken into 1-inch pieces and season with salt and pepper. Set aside.
- Mix the spices: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this blend over the seasoned chicken pieces.
- Coat the chicken: Drizzle ½ tablespoon of olive oil over the chicken, tossing to coat evenly.
- Cook the chicken: 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 golden brown and fully cooked. Transfer to a plate, cover, and set aside.
- Cook the vegetables: Return the skillet to the heat and add the remaining olive oil. Sauté the onions for about 2 minutes, then add the broccoli, zucchini, and bell peppers. If needed, pour in a little more oil. Season with the remaining spice mix, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Bring it all together: Pour in the chicken broth and stir to combine. Return the cooked chicken, along with its juices, to the skillet. Stir everything together and cook for another minute.
- Final touches: Remove from heat, taste, and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
Serve with whole-grain rice or quinoa to soak up juices. Can store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, vegetables, healthy meal, one-pan dish, easy dinner