Description
Savor the simplicity of this Chicken and Vegetables Skillet Recipe, perfect for busy weeknights. This one-pan dish features tender chicken pieces sautéed with a vibrant mix of fresh vegetables, all infused with garlic and aromatic spices. Ready in just 35 minutes, this recipe not only delights the palate but also promotes healthy eating with lean protein and colorful veggies. Whether you’re cooking for your family or prepping meals for the week, this versatile skillet recipe is sure to become a favorite. Enjoy it as-is or pair it with rice or quinoa for a complete meal.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 small yellow onion
- 3 cups broccoli florets
- 1 zucchini
- 1 small yellow bell pepper
- 1 small red bell pepper
- 2 tablespoons olive oil (divided)
- 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
- ¼ cup low sodium chicken broth
Instructions
- Cut chicken into 1-inch pieces; season with salt and pepper.
- Combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder in a bowl; coat chicken with half the mixture.
- Heat 1 tablespoon olive oil in a large skillet; cook chicken for 6-8 minutes until browned. Remove and set aside.
- In the same skillet, add remaining oil; sauté onions for about 2 minutes.
- Add broccoli, zucchini, and bell peppers; season with remaining spices. Cook for 4-6 minutes until crisp-tender.
- Stir in chicken broth; return chicken to skillet and heat through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of the recipe (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg