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Healthy chicken and vegetables skillet meal served in a frying pan

Healthy Chicken and Vegetables Skillet

A wholesome, quick, and delicious one-pan meal featuring tender chicken and vibrant crisp-tender vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken & Seasoning
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Cut into bite-size pieces for even cooking.
  • 2 tablespoons olive oil, divided Used for cooking the chicken and vegetables.
  • Salt Salt and fresh ground black pepper, to taste Adjust according to preference.
  • ½ teaspoon garlic powder Adds flavor to the chicken.
  • ½ teaspoon onion powder Adds flavor to the chicken.
  • ½ teaspoon dried thyme Adds flavor to the chicken.
  • ½ teaspoon dried rosemary Adds flavor to the chicken.
  • ½ teaspoon paprika Adds color and flavor.
  • ¼ to ½ teaspoon chili powder Add according to taste.
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
Broth & Garnish
  • ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water) For deglazing the pan.
  • to taste 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 the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
  3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it 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. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. Add more oil if needed. Season with the rest of the spice mix and more salt and pepper, cooking for another 4 to 6 minutes until the vegetables are crisp-tender.
  3. Pour in the chicken broth and stir to combine.
  4. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
  5. Remove from heat, taste, and adjust seasoning if needed. Garnish with parsley and serve.

Notes

For make-ahead, chop the veggies and marinate the chicken a day prior. This dish can be served over quinoa or with whole-grain bread. Leftovers can be stored in an airtight container for up to 3 days.