Name: 15-Minute Healthy Chicken and Vegetable Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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 (adjust for spice preference); 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 substitute with dry white wine, apple juice, or water); Chopped fresh parsley for garnish

Description

This vibrant skillet chicken and veggie medley is a quick, healthy, and flavor-packed meal that comes together in just one pan! Tender, seasoned chicken bites are paired with a colorful mix of fresh vegetables and a light, savory sauce, making it perfect for a busy weeknight dinner. It’s a well-balanced dish that delivers both nutrition and taste in under 30 minutes!

Ingredients

- 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 (adjust for spice preference)
- 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 substitute with dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish

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Instructions

- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken with salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
- Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the onion and sauté for 2 minutes until softened.
- Stir in the broccoli, zucchini, yellow bell pepper, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Return the cooked chicken to the skillet, stirring to combine, and let it simmer for 2-3 minutes.
- Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

- If you prefer a spicier dish, increase the chili powder or add red pepper flakes.
- Swap in different vegetables like mushrooms, spinach, or cherry tomatoes for variety.
- Serve over rice, quinoa, or pasta for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Skillet
Cuisine: American