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.
Ingredients
Scale
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
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
- 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.
- Coat with Olive Oil: Drizzle ½ tablespoon olive oil over the seasoned chicken pieces, tossing gently to ensure even coverage.
- 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.
- Set Chicken Aside: Remove the cooked chicken from the skillet, transfer to a plate, cover to keep warm, and set aside.
- 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.
- 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.
- 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.
- Final Seasoning: Remove the skillet from heat, taste the dish and adjust seasoning with extra salt and pepper if needed.
- 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
