Description
A vibrant, healthy Chicken and Vegetables Skillet recipe featuring tender chicken breast pieces sautéed with a colorful mix of fresh vegetables and aromatic spices. This one-pan meal is quick to prepare, packed with flavor, and perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly 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
- ½ tablespoon olive oil (for chicken coating)
Vegetables
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow onion, thinly sliced
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
- 1 tablespoon olive oil (for cooking vegetables)
Additional Ingredients
- 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 breasts into 1-inch pieces. Season them with salt and freshly ground black pepper and set aside.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this spice mix evenly over the seasoned chicken pieces.
- Coat Chicken: Add ½ tablespoon of olive oil to the chicken and toss thoroughly to coat all pieces with oil and spices.
- Cook Chicken: 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 the chicken is browned on all sides and cooked through. Remove from skillet, cover, and set aside to keep warm.
- Sauté Vegetables: Return the skillet to the heat and add the remaining olive oil. Add the sliced onions and cook for 2 minutes until slightly softened. Stir in broccoli, zucchini, yellow bell pepper, and red bell pepper. Sprinkle the remaining half of the spice mix, along with salt and pepper to taste. Cook vegetables for 4 to 6 minutes, stirring occasionally until crisp-tender.
- Combine and Finish: Pour in chicken broth (or chosen liquid) to the skillet. Return the cooked chicken along with its juices to the skillet and stir well to combine. Cook everything together for 1 minute to heat through thoroughly.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley on top before serving warm.
Notes
- You can substitute chicken broth with dry white wine, apple juice, or water based on your preference.
- Adjust chili powder amount to control the spice level.
- Use fresh herbs like parsley or thyme for garnish to enhance flavors.
- Serve with rice, quinoa, or crusty bread for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
