🍗 Healthy Chicken and Vegetables Skillet 🥦
A simple, one-pan wonder that's perfect for busy nights! This dish features tender chicken and colorful veggies seasoned to perfection. Healthy, quick, and full of flavor, it’s a dinner you’ll feel good about serving.
Ingredients
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and black pepper, to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp paprika
- ¼–½ tsp chili powder
- For the Vegetables:
- 2 tbsp olive oil, divided
- 1 small yellow onion, thinly sliced
- 3 cups bite-size 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
- ¼ cup low-sodium chicken broth (or dry white wine, apple juice, or water)
- For Garnish:
- Fresh parsley, chopped
Directions
1. Prep the Chicken:
- Cut chicken into 1-inch pieces. Season with salt, pepper, and half the spice mix (garlic powder, onion powder, thyme, rosemary, paprika, chili powder). Toss with ½ tbsp olive oil.
2. Cook the Chicken:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes, turning occasionally, until browned and fully cooked. Transfer to a plate and cover.
3. Cook the Vegetables:
- Heat the remaining olive oil in the same skillet. Add onions and cook for 2 minutes. Add broccoli, zucchini, and bell peppers. Sprinkle with remaining spice mix, plus salt and pepper. Stir and cook 4–6 minutes until crisp-tender.
4. Bring It All Together:
- Pour chicken broth into the skillet and stir. Return the cooked chicken and its juices to the pan, mixing well. Cook for 1 more minute.
5. Serve and Enjoy:
- Taste and adjust seasoning if needed. Garnish with parsley and serve hot.
This light and vibrant dish is perfect with rice, quinoa, or on its own for a low-carb option! 🌟
#HealthyEats #OnePanMeals #ChickenDinner #VeggieLovers