Description
A healthy, quick, and flavorful chicken and vegetables skillet dinner made with tender chicken breast, crisp-tender veggies, and a fragrant blend of herbs and spices. Perfect for busy weeknights and family meals.
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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 to 1/2 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
- 1/4 cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Instructions
1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
2. 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.
3. Drizzle 1/2 tablespoon of olive oil over the chicken, tossing it to coat evenly.
4. 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.
5. Transfer the chicken to a plate, cover, and set aside.
6. 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.
7. Pour in the chicken broth and stir to combine.
8. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
9. Remove from heat, taste, and adjust seasoning if needed.
10. Garnish with parsley and serve.
Notes
For a lower carb version, skip the broth or wine and just stir-fry the chicken and veggies.
You can swap in other vegetables like snap peas, asparagus, or mushrooms based on what’s in season or your preferences.
Store leftovers in an airtight container in the refrigerator for up to 3 days.