Chicken and Vegetables Skillet
A quick and flavorful one-pan meal combining tender chicken with colorful vegetables, perfect for a healthy weeknight dinner.
Ingredients
olive oil
- 2 tablespoons olive oil (divided)
chicken breasts or thighs
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
- to taste Salt and black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ to ½ teaspoon chili powder (to taste)
onion
- 1 small onion (thinly sliced)
broccoli
- 1 small head broccoli (cut into bite-sized florets)
zucchini
- 1 medium zucchini (sliced into half-moons)
bell peppers
- 1 red red bell pepper (chopped into 1-inch pieces)
- 1 yellow yellow bell pepper (chopped into 1-inch pieces)
chicken broth
- ¼ cup low-sodium chicken broth
parsley
- to taste Chopped fresh parsley (for garnish (optional))
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Add remaining olive oil to the skillet. Sauté onion until translucent, about 3 minutes. Add broccoli, zucchini, and bell peppers; cook for another 5 minutes.
- Return chicken to the skillet. Pour in chicken broth, season with spices, and simmer for 5 minutes until vegetables are tender and flavors meld.
- Garnish with chopped parsley if desired. Serve hot.
Notes
Feel free to customize with your favorite vegetables or adjust spice levels to taste.