Description
This Healthy Chicken and Vegetable Skillet is a quick and nutritious one-pan meal packed with lean protein and vibrant veggies. Perfect for busy weeknights, this dish is full of flavor, easy to prepare, and great for meal prep. With a delicious blend of herbs and spices, it’s a satisfying and wholesome meal the whole family will love!
Ingredients
For the Chicken:
- 2 tablespoons olive oil, divided
- 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
For the Vegetables:
- 1 small yellow onion, thinly sliced
- 3 cups bite-sized broccoli florets
- 1 zucchini, thinly sliced into half-moons
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
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:
- In a bowl, toss the chicken pieces with salt, black pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Drizzle with ½ tablespoon of olive oil and mix well to coat.
- Sear the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining olive oil. Add the sliced onion and cook for 2 minutes. Then, add the broccoli, zucchini, and bell peppers. Season with a little salt and black pepper. Cook for 4-6 minutes until the vegetables are crisp-tender.
- Combine Everything:
- Pour in the chicken broth and stir to deglaze the pan, scraping up any flavorful bits. Return the cooked chicken to the skillet, stir well, and cook for another minute to blend the flavors.
- Serve:
- Remove from heat, garnish with fresh parsley, and serve warm. Enjoy on its own or over rice, quinoa, or whole wheat pasta.
Notes
- Protein Variations: You can swap chicken breast for chicken thighs, turkey, or shrimp.
- Vegetable Substitutions: Feel free to add mushrooms, carrots, green beans, or snap peas.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.
- Make it Spicy: Add red pepper flakes or a dash of hot sauce for a spicy kick.
- Meal Prep Friendly: This dish is perfect for prepping ahead for quick lunches and dinners throughout the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American