Healthy Chicken and Vegetables Skillet

why make this recipe

Healthy Chicken and Vegetables Skillet is a delicious and nutritious meal that’s easy to make. It combines lean chicken with fresh vegetables, making it a great choice for a balanced diet. This dish is perfect for busy weeknights because it cooks quickly and requires minimal cleanup. Plus, it’s packed with flavor, thanks to tasty herbs and spices.

how to make Healthy Chicken and Vegetables Skillet

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:

1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
2. In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
4. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
5. Transfer the chicken to a plate, cover, and set aside.
6. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes. Then, add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
7. Pour in the chicken broth and stir to combine.
8. Return the cooked chicken and its juices to the skillet. Stir everything together and cook for another minute.
9. Remove from heat, taste, and adjust seasoning if needed.
10. Garnish with parsley and serve.

how to serve Healthy Chicken and Vegetables Skillet

Serve Healthy Chicken and Vegetables Skillet warm. It can be enjoyed on its own or served over rice or quinoa for a more filling meal. A side salad or whole grain bread can also complement this dish nicely.

how to store Healthy Chicken and Vegetables Skillet

To store leftovers, place the cooled skillet contents in an airtight container. It will keep in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through before serving.

tips to make Healthy Chicken and Vegetables Skillet

• Make sure to cut the chicken and vegetables into uniform sizes for even cooking.
• Feel free to swap in other vegetables like asparagus or carrots based on what you have on hand.
• For extra flavor, marinate the chicken for 30 minutes before cooking.

variation

You can make this dish vegetarian by replacing the chicken with tofu or chickpeas. Adjust cooking times as necessary to ensure everything is cooked properly.

FAQs

Can I use frozen vegetables in this recipe?

Yes, frozen vegetables can be used, but adjust the cooking time accordingly, as frozen vegetables generally take longer to cook.

What can I substitute for chicken broth?

You can use dry white wine, apple juice, or even water if you don’t have chicken broth on hand.

Can I prepare this dish in advance?

Yes, you can prep the ingredients in advance and store them separately in the refrigerator. Cook them right before serving for a fresh meal.

Healthy Chicken and Vegetables Skillet

A delicious and nutritious meal combining lean chicken with fresh vegetables, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the chicken

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Ensure chicken is cut into uniform sizes for even cooking.
• 2 tablespoons olive oil, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1/4 to 1/2 teaspoon chili powder
• Salt and fresh ground black pepper to taste

For the vegetables

• 1 small yellow onion, thinly sliced
• 3 cups bite-size broccoli florets
• 1 medium 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
• 1/4 cup low sodium chicken broth (or dry white wine, apple juice, or water) Substitutes for chicken broth.
• Chopped fresh parsley for garnish

Method

 

Preparation

1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
2. In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.

Cooking

1. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
2. Transfer the chicken to a plate, cover, and set aside.
3. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes.
4. Add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
5. Pour in the chicken broth and stir to combine.
6. Return the cooked chicken and its juices to the skillet. Stir everything together and cook for another minute.
7. Remove from heat, taste, and adjust seasoning if needed.
8. Garnish with parsley and serve.

Notes

Storage: Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving. Tips: Swap in other vegetables like asparagus or carrots. Marinate the chicken for 30 minutes before cooking for extra flavor.