Description
A vibrant and healthy Chicken and Vegetables Skillet recipe featuring tender chicken pieces sautéed with a colorful medley of fresh broccoli, zucchini, bell peppers, and onions, seasoned with an aromatic blend of herbs and spices, all cooked quickly on the stovetop for a perfect weeknight meal.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- ½ tablespoon olive oil
- Half of the spice mix (see below)
Vegetables
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow onion, thinly sliced
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
Spice Mix
- 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
Additional Ingredients
- 1 tablespoon olive oil (divided, total 2 tablespoons)
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces. Season with salt and freshly ground black pepper, then set aside.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Take half of the spice mix and sprinkle it evenly over the seasoned chicken.
- Coat Chicken: Add ½ tablespoon of olive oil to the chicken pieces and toss to coat thoroughly, ensuring the spices and oil are well distributed.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet, cover, and set aside to keep warm.
- Sauté Vegetables: Return the skillet to heat and add the remaining olive oil. Stir in the sliced onions and cook for 2 minutes until they start to soften. Add broccoli florets, zucchini slices, yellow bell pepper chunks, and red bell pepper chunks. Season with the remaining half of the spice mix, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Add Broth: Stir in the chicken broth or your chosen alternative liquid. Return the cooked chicken and its juices to the skillet, stirring to combine all ingredients. Cook for an additional 1 minute to heat everything through and meld the flavors.
- Finish and Serve: Remove the skillet from heat. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve immediately for a warm, flavorful dish.
Notes
- Use any low sodium liquid such as dry white wine, apple juice, or water if chicken broth is unavailable.
- Adjust chili powder quantity according to your heat preference.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- For a gluten-free version, verify all spices and broth are gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
