Main Dish 🥘

Chicken and Vegetables Skillet Recipe

Name: Chicken and Vegetables Skillet Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chicken 🍗
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; 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 (you can also use dry white wine, apple juice, or water); chopped fresh parsley (for garnish)

Chicken 🍗

4 servings

servings

15 minutes

active time

35 minutes

total time

Start Cooking

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

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 (you can also use dry white wine, apple juice, or water)

chopped fresh parsley (for garnish)

Directions

Cut the chicken into 1-inch pieces and season with salt and pepper; set aside.

In a small mixing bowl combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.

Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.

Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat. Add the chicken pieces to the hot oil and cook for about 6 to 8 minutes, or until browned on all sides and the chicken is cooked through.

Remove the chicken from the skillet, set aside in a plate, and keep covered.

Return the skillet to the heat and add the remaining olive oil. Stir in the onions and cook for 2 minutes. Stir in the broccoli, zucchini, and peppers. Add more oil to the skillet if needed. Season with remaining spice mix plus salt and pepper, and continue to cook for 4 to 6 minutes or until vegetables are crisp-tender. Stir occasionally.

Stir in the chicken broth.

Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.

Remove from heat. Taste for salt and adjust accordingly.

Garnish with parsley and serve.

Nutrition

Serving Size

Calories

257 kcal

Total Fat

11 g

Saturated Fat

2 g

Unsaturated Fat

7 g

Trans Fat

1 g

Cholesterol

73 mg

Sodium

168 mg

Total Carbohydrate

13 g

Dietary Fiber

4 g

Total Sugars

5 g

Protein

28 g