Description
A quick and healthy skillet recipe combining tender chicken breast pieces with a colorful medley of fresh vegetables, seasoned with aromatic herbs and spices for a flavorful, nutritious meal ready in just 35 minutes.
Ingredients
Scale
Chicken
- 2 tablespoons olive oil, divided
- 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
Vegetables and Broth
- 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
- ¼ cup low sodium chicken broth (or 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 Seasonings: 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 to coat evenly.
- Coat Chicken with Oil: Drizzle ½ tablespoon of olive oil over the seasoned chicken and toss to ensure all pieces are well coated.
- 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 browned and completely cooked through.
- Set Chicken Aside: Transfer the cooked chicken to a plate, cover to keep warm, and set aside.
- Sauté Vegetables: Return the skillet to medium heat and add the remaining olive oil. Add the sliced onions and cook for 2 minutes until they start to soften. Then add broccoli florets, zucchini slices, and yellow and red bell pepper chunks. If necessary, add a little more oil to prevent sticking. Season with the remaining half of the spice mix along with additional salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until vegetables become crisp-tender.
- Add Broth: Pour in the low sodium chicken broth and stir well to combine and help steam vegetables.
- Recombine Chicken and Vegetables: Return the cooked chicken and any accumulated juices back to the skillet. Stir everything together and cook for another minute to meld the flavors.
- Adjust Seasoning: Remove the skillet from heat, taste, and adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a fresh finish and serve immediately.
Notes
- For extra heat, increase the chili powder to ½ teaspoon or add a pinch of cayenne pepper.
- You can substitute chicken broth with water or apple juice to keep it dairy-free and add a subtle sweetness.
- Feel free to swap in other vegetables such as carrots, snap peas, or mushrooms based on your preference.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- This dish pairs well with steamed rice, quinoa, or crusty bread for a more filling meal.
