Description
A balanced and nutritious meal featuring lean chicken and vibrant vegetables, cooked in one skillet for a quick weeknight dinner.
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 (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Season the chicken with salt and pepper. Sprinkle half of the seasoning mix (garlic powder, onion powder, thyme, rosemary, paprika, chili powder) over the chicken pieces.
- Drizzle ½ tablespoon of olive oil over the chicken, tossing to coat.
- In a large skillet over medium-high heat, cook the chicken for 6 to 8 minutes until browned and fully cooked. Transfer to a plate and cover.
- In the same skillet, add the remaining olive oil, then add sliced onions and cook for 2 minutes.
- Add broccoli, zucchini, yellow and red bell peppers, and the remaining seasoning mix. Cook for 4 to 6 minutes until vegetables are crisp-tender.
- Pour in the chicken broth and stir to combine.
- Return the chicken and any juices to the skillet, stir, and cook for an additional minute.
- Remove from heat, taste, and adjust seasoning as needed. Garnish with parsley before serving.
Notes
Customize your vegetables and spices based on personal preferences. This dish can easily adapt to seasonal ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American