Healthy Chicken and Vegetables Skillet Recipe
A wholesome and flavorful Healthy Chicken and Vegetables Skillet recipe featuring tender chicken breasts sautéed with vibrant bell peppers, zucchini, broccoli, and onions. Seasoned with aromatic herbs and spices, cooked quickly on the stovetop for a nutritious, easy-to-make meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Seasoning
- 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
- 2 tablespoons olive oil, divided
Vegetables
- 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
Additional Ingredients
- ¼ cup low sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch pieces. Season them with salt and freshly ground black pepper, then set aside to let the flavors settle.
- Mix Seasonings: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this seasoning mixture over the chicken pieces and toss to coat evenly.
- Oil the Chicken: Drizzle ½ tablespoon of olive oil over the seasoned chicken and toss again to ensure all pieces are lightly coated with oil and spices.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on the outside and fully cooked through.
- Set Chicken Aside: Transfer the cooked chicken to a plate, cover it to keep warm, and set aside.
- Sauté Vegetables: Return the skillet to the stove and heat the remaining olive oil. Add the thinly sliced onions and cook for about 2 minutes until softened. Add broccoli florets, zucchini slices, and yellow and red bell peppers. If necessary, add a small amount more olive oil to prevent sticking. Sprinkle the remaining seasoning mix, along with salt and pepper, over the vegetables and cook for 4 to 6 minutes, stirring occasionally, until the vegetables become crisp-tender.
- Add Broth: Pour in the low sodium chicken broth and stir to combine, allowing the liquid to slightly deglaze the pan and infuse flavor into the vegetables.
- Combine Chicken and Vegetables: Return the cooked chicken and any accumulated juices back to the skillet. Stir everything together and cook for an additional minute to meld flavors and heat through.
- Adjust Seasoning: Remove the skillet from heat, taste the mixture, and adjust salt, pepper, or spices as needed to suit your preference.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a burst of freshness and color, then serve immediately.
Notes
- Use low sodium chicken broth to control the saltiness and enhance the dish’s healthiness.
- Feel free to substitute chicken breasts with boneless skinless chicken thighs for juicier meat.
- Adjust chili powder to control the spiciness according to your taste.
- This recipe can be served on its own or paired with steamed rice, quinoa, or your favorite grain.
- For extra flavor, consider adding a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving.
