Healthy Chicken and Vegetables Skillet Recipe

Introduction

This Healthy Chicken and Vegetables Skillet is a vibrant and nourishing meal perfect for busy weeknights. Packed with colorful veggies and tender chicken, it’s both flavorful and easy to prepare in just 35 minutes.

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

Instructions

1. Step 1: Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
2. Step 2: In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning over the chicken.
3. Step 3: Drizzle ½ tablespoon olive oil over the chicken and toss to coat evenly.
4. Step 4: Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook 6 to 8 minutes, turning occasionally, until browned and cooked through.
5. Step 5: Transfer chicken to a plate, cover, and set aside.
6. Step 6: Return skillet to heat and add remaining olive oil. Cook onions for 2 minutes, then add broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the remaining spice mix, salt, and pepper. Cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
7. Step 7: Pour in chicken broth and stir to combine.
8. Step 8: Return chicken and its juices to the skillet, stir everything together, and cook for another minute.
9. Step 9: Remove from heat, taste, and adjust seasoning if needed.
10. Step 10: Garnish with chopped fresh parsley and serve.

Tips & Variations

• For extra flavor, marinate the chicken in the spice mix and olive oil for 30 minutes before cooking.
• Swap chicken broth with dry white wine for a subtle tang and depth.
• Add a handful of cherry tomatoes or snap peas for more color and texture.
• Serve over cooked quinoa or brown rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of broth or water to keep the vegetables moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, boneless skinless chicken thighs can be used instead of breasts for a juicier texture. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute if I don’t have chili powder?

You can replace chili powder with a pinch of cayenne pepper or smoked paprika for a different but still flavorful heat.

Healthy Chicken and Vegetables Skillet Recipe

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★★★★★

5 from 59 reviews

• Author: anna
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Healthy Chicken and Vegetables Skillet is a quick, nutritious, and flavorful dish perfect for a wholesome weeknight dinner. Tender pieces of boneless, skinless chicken breasts are seasoned with aromatic herbs and spices, then cooked together with a colorful medley of fresh vegetables like broccoli, zucchini, and bell peppers. Finished with a splash of low sodium chicken broth and garnished with fresh parsley, this recipe combines protein and vibrant veggies in one pan for a balanced, satisfying meal.

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Ingredients

Scale 1x2x3x

Chicken

• 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
• 2 tablespoons olive oil, divided

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

Liquid and Garnish

• ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
• Chopped fresh parsley for garnish

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Instructions

1. Prepare the Chicken: Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
2. Mix the Spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this spice mixture over the chicken and toss to coat evenly.
3. Coat with Olive Oil: Drizzle ½ tablespoon olive oil over the seasoned chicken pieces, tossing gently to ensure even coverage.
4. Cook the Chicken: Heat 1 tablespoon of 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 fully cooked through.
5. Set Chicken Aside: Remove the cooked chicken from the skillet, transfer to a plate, cover to keep warm, and set aside.
6. Cook the Vegetables: Return the skillet to the stove and heat the remaining olive oil. Add the sliced onions and cook for about 2 minutes until they begin to soften. Then add the broccoli florets, zucchini slices, and bell pepper chunks. Season with the remaining spice mix, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender. If necessary, add a little more olive oil to prevent sticking.
7. Add the Liquid: Pour in the low sodium chicken broth (or an alternative like dry white wine or water) and stir to combine with the vegetables.
8. Combine Chicken and Vegetables: Return the cooked chicken along with any juices from the plate back to the skillet. Stir everything together and cook for an additional minute to blend flavors.
9. Final Seasoning: Remove the skillet from heat, taste the dish and adjust seasoning with extra salt and pepper if needed.
10. Garnish and Serve: Sprinkle chopped fresh parsley over the top for a burst of color and freshness, then serve immediately.

Notes

• Feel free to substitute broccoli with other vegetables like green beans or asparagus based on preference and seasonal availability.
• For a spicier kick, increase the chili powder or add a pinch of cayenne pepper.
• This recipe works well with chicken thighs if you prefer darker meat.
• To make it gluten-free and low sodium, ensure all spices and broth used do not contain added gluten or excess salt.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: healthy chicken skillet, chicken and vegetables, one pan dinner, quick chicken recipe, low fat chicken meal