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Healthy chicken and vegetables skillet dish served in a pan

Healthy Chicken and Vegetables Skillet

A quick one-pan meal that combines juicy chicken and colorful vegetables, perfect for weeknight dinners in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Ensure chicken is cut evenly for uniform cooking.
  • 2 tablespoons olive oil, divided ½ tablespoon for seasoning the chicken and 1 tablespoon for cooking.
  • 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 Adjust based on spice preference.
Vegetables
  • 1 small yellow onion, thinly sliced
  • 3 cups bite-size broccoli florets Fresh or frozen can be used.
  • 1 medium 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
Liquid
  • ¼ cup low-sodium chicken broth (or dry white wine, apple juice, or water)
Garnish
  • Chopped fresh parsley For garnish before serving.

Method
 

Preparation
  1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
  2. In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the chicken.
  3. Drizzle ½ tablespoon of olive oil over the chicken and toss to coat evenly.
Cooking
  1. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
  2. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked. Once done, transfer the chicken to a plate, cover, and set aside.
  3. In the same skillet, heat the remaining olive oil over medium heat. Add the onions and cook for 2 minutes.
  4. Add the broccoli, zucchini, and bell peppers to the skillet. If needed, add a little more oil. Season with the rest of the spice mix and additional salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
  5. Pour in the chicken broth and stir to combine.
  6. Return the cooked chicken and its juices to the skillet, stirring everything together for another minute.
  7. Remove from heat, taste, and adjust seasoning if necessary.
  8. Garnish with chopped parsley before serving.

Notes

For a complete meal, serve over brown rice or quinoa, and pair with a light salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen in individual portions for up to 3 months. Consider adding different vegetables or spices to customize the dish.