Healthy Chicken and Vegetables Skillet
This quick and easy Chicken and Vegetables Skillet is the perfect one-pan meal. It’s loaded with juicy chicken, fresh veggies, and bold seasoning—ideal for weeknight dinners and meal prep!
Ingredients
- 1 lb boneless skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ –½ tsp chili powder to taste
- 1 medium onion thinly sliced
- 1 small head broccoli cut into bite-sized florets
- 1 medium zucchini sliced into half-moons
- 2 bell peppers any color, cut into 1-inch pieces
- ¼ cup low-sodium chicken broth
- Fresh parsley chopped (for garnish)
Instructions
Season the Chicken:
- In a bowl, combine chicken pieces with salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and chili powder. Drizzle with ½ tablespoon of olive oil and mix well.
Cook the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook for 6–8 minutes until golden and cooked through. Remove from skillet and set aside.
Sauté the Veggies:
- In the same skillet, add remaining olive oil. Add onions and sauté for 2 minutes. Then stir in broccoli, zucchini, and bell peppers. Cook for 5–6 minutes or until crisp-tender.
Deglaze with Broth:
- Pour in chicken broth and scrape up any browned bits from the bottom. Stir well to create a light sauce.
Combine and Serve:
- Return cooked chicken and juices to skillet. Stir everything together and heat through for 1–2 minutes. Garnish with parsley and serve hot.
Notes
- Swap chicken with pork, tofu, or steak for variety.
- Add more chili powder or red pepper flakes for extra spice.
- Use veggie broth or white wine as a flavorful liquid alternative.
- Cut all ingredients into even pieces for consistent cooking.
- Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.