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Healthy chicken and vegetables skillet dish featuring colorful mixed veggies

Healthy Chicken and Vegetables Skillet

A quick and easy one-pan meal with juicy chicken, colorful vegetables, and a blend of spices, perfect for the whole family.
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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
  

Main Ingredients
  • 2 tablespoons olive oil, divided Used for cooking the chicken and vegetables.
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Main protein for the dish.
  • Salt and fresh ground black pepper, to taste For seasoning the chicken and vegetables.
  • ½ teaspoon garlic powder Adds flavor.
  • ½ teaspoon onion powder Adds flavor.
  • ½ teaspoon dried thyme Herb for flavor.
  • ½ teaspoon dried rosemary Herb for flavor.
  • ½ teaspoon paprika Adds color and flavor.
  • ¼ to ½ teaspoon chili powder Adds heat; adjust according to preference.
  • 1 small yellow onion, thinly sliced Vegetable base.
  • 3 cups bite-size broccoli florets Main vegetable.
  • 1 medium zucchini, thinly sliced and cut into half-moons Adds texture.
  • 1 small yellow bell pepper, cut into 1-inch chunks For color and sweetness.
  • 1 small red bell pepper, cut into 1-inch chunks For color and sweetness.
  • ¼ cup low sodium chicken broth Or substitute with dry white wine, apple juice, or water.
  • Chopped fresh parsley for garnish For decoration.

Method
 

Preparation
  1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
  2. In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half over the chicken.
  3. Drizzle ½ tablespoon of olive oil over the chicken and toss to coat.
Cooking
  1. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken, cooking for 6 to 8 minutes until browned.
  2. Transfer the chicken to a plate, cover, and set aside.
  3. Return the skillet to heat and add the remaining olive oil. Add the onions and cook for 2 minutes, then toss in the broccoli, zucchini, and peppers.
  4. If the pan looks dry, add a bit more oil. Season with the remaining spice mix, along with more salt and pepper, then cook for another 4 to 6 minutes until the veggies are crisp-tender.
  5. Pour in the chicken broth and stir to combine.
  6. Return the chicken and its juices to the skillet, stirring everything together and cooking for another minute.
  7. Remove from heat, taste, and adjust seasoning. Garnish with parsley and serve.

Notes

This dish keeps well, making it perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3-4 days. It’s also freezer-friendly; just pop it in for up to 3 months. Reheat in the microwave or stovetop for a comforting meal in minutes.