Healthy Chicken and Vegetables Skillet
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
Instructions
- Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
- In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
- 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.
- Transfer the chicken to a plate, cover, and set aside.
- 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.
- Pour in the chicken broth and stir to combine.
- Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed.
- Garnish with parsley and serve.
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