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Healthy chicken and vegetables skillet dish on a plate

Healthy Chicken and Vegetables Skillet

A quick and easy one-pan meal that combines tender chicken with colorful vegetables and a symphony of spices, perfect for busy schedules and healthy eating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • to taste Salt and fresh ground black pepper
Spice Mix
  • 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 medium 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
  • ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
Garnish
  • Chopped fresh parsley for garnish

Method
 

Preparation
  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 this seasoning mix over the chicken.
  3. Drizzle ½ tablespoon of olive oil over the chicken and toss to coat evenly.
Cooking
  1. Heat 1 tablespoon of olive oil in a large 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.
  2. Return the skillet to the stove and heat the remaining olive oil.
  3. Add the onions and cook for 2 minutes, then toss in broccoli, zucchini, and peppers. Season with the rest of the spice mix, salt, and pepper. Cook for 4 to 6 minutes until the veggies are crisp-tender.
  4. Pour in the chicken broth and stir to combine.
  5. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
  6. Remove from heat, taste, and adjust seasoning if needed.
  7. Garnish with parsley and serve.

Notes

For more flavor, marinate your chicken in the spice mix for a couple of hours beforehand. Swap out veggies based on what you have or prefer—carrots or snap peas would be delightful. If you like some heat, kick up the chili powder or toss in a few red pepper flakes. Got leftovers? This dish keeps well in the fridge for up to 3–4 days. Freeze for quick meals later in an airtight container.