Description
A delicious and nourishing chicken and vegetables skillet that is perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Salt and black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ to ½ teaspoon chili powder, to taste
- 1 onion, thinly sliced
- 1 small head of broccoli, cut into bite-sized florets
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- ¼ cup low-sodium chicken broth
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cut the chicken into 1-inch pieces and season with salt and pepper.
- In a small bowl, mix together garlic powder, onion powder, paprika, thyme, rosemary, and chili powder. Sprinkle half the seasoning over the chicken and toss with ½ tablespoon olive oil until coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
- Add the remaining olive oil to the skillet, and then add the sliced onion, cooking for about 2 minutes or until it becomes translucent.
- Stir in the broccoli, zucchini, and bell peppers. Sprinkle with the remaining seasoning and cook for about 5 minutes until the vegetables become crisp-tender.
- Pour in the chicken broth and scrape any browned bits from the pan into the sauce. Return the chicken and any juices to the skillet, stirring for an additional minute to combine flavors.
- Remove from heat, garnish with fresh parsley if desired, and serve hot!
Notes
Serve with a side of grains or bread. This dish keeps well in the refrigerator for up to three days.
