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Healthy chicken and vegetables skillet recipe for a low carb dinner

Healthy Chicken and Vegetables Skillet

A nutritious and colorful one-skillet meal featuring lean chicken and a medley of vibrant vegetables, perfect for busy weeknights.
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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
  

For the Chicken
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Use fresh chicken for best results.
  • 2 tablespoons olive oil, divided Extra virgin olive oil is recommended for better flavor.
  • Salt and fresh ground black pepper to taste Adjust according to preference.
  • 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 desired spice level.
For the Vegetables
  • 1 small yellow onion, thinly sliced
  • 3 cups bite-size broccoli florets
  • 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
  • ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water) Use low sodium broth if available.
  • to taste Chopped fresh parsley, for garnish

Method
 

Preparation
  1. Cut the chicken into 1-inch pieces and season with salt and pepper.
  2. In a small bowl, mix the 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 until evenly coated.
Cooking
  1. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked. Transfer the chicken to a plate, cover, and set aside.
  2. Return the skillet to heat, adding the remaining olive oil. Sauté the onions for 2 minutes, then add the broccoli, zucchini, and peppers. If necessary, add a little more oil.
  3. Season with the remaining spice mix, along with more salt and pepper, and cook for 4 to 6 minutes until the vegetables are crisp-tender.
  4. Pour in the chicken broth and stir to combine.
  5. Return the cooked chicken and any juices to the skillet, stir everything together, and cook for another minute.
  6. Remove from heat, taste, and adjust seasoning if needed. Garnish with parsley and serve.

Notes

This dish can be served over quinoa or brown rice for added texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions.