Description
A wholesome and flavorful Healthy Chicken and Vegetables Skillet recipe that brings together tender, seasoned chicken breast pieces with a medley of crisp-tender vegetables cooked in a skillet. This easy-to-make dish is perfect for a nutritious weeknight meal, featuring fresh herbs and spices for a delicious, comforting experience.
Ingredients
Scale
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
- 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
Vegetables
- 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
Other
- ¼ cup low sodium chicken broth (or apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces, season with salt and fresh ground black pepper, and set aside.
- Mix the Seasonings: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the chicken for flavor.
- Coat the Chicken: Drizzle ½ tablespoon olive oil over the seasoned chicken pieces and toss well to coat evenly, ensuring even cooking and enhanced taste.
- Cook the Chicken: Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned and cooked through.
- Set Chicken Aside: Transfer the cooked chicken to a plate, cover it, and set aside to keep warm while you cook the vegetables.
- Cook the Vegetables: Return the skillet to the stove and heat the remaining olive oil. Add the thinly sliced onions and sauté for 2 minutes until they start to soften. Add the broccoli florets, zucchini slices, and the yellow and red bell pepper chunks. If necessary, add a little more oil to prevent sticking.
- Season the Vegetables: Sprinkle the remaining half of the seasoning mix over the vegetables along with salt and pepper to taste. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender but still vibrant.
- Add Liquid and Combine: Pour in the low sodium chicken broth (or substitute with apple juice or water) and stir to combine, allowing the vegetables to steam slightly and flavors to meld.
- Return Chicken to Skillet: Add the cooked chicken and any juices that have accumulated back into the skillet with the vegetables. Stir everything together and cook for an additional minute to marry all the flavors.
- Finish and Serve: Remove the skillet from heat, taste, and adjust seasoning if needed. Garnish with chopped fresh parsley before serving for a fresh, colorful touch.
Notes
- You can substitute the chicken broth with apple juice or water if preferred.
- Adjust chili powder to your preferred level of spiciness.
- Use fresh herbs if available for more vibrant flavor.
- Ensure not to overcook the vegetables; they should remain crisp-tender.
- Serving with a side of whole grains like brown rice or quinoa can complete the meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
