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Delicious low carb chicken and vegetables skillet dish for healthy meals.

Healthy Chicken and Vegetables Skillet

A delightful dish combining tender chicken with colorful vegetables, perfect for quick weeknight dinners.
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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
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, thinly sliced
  • 3 cups bite-size broccoli florets
  • 1 small 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
  • 1/4 cup low sodium chicken broth alternatively use dry white wine, apple juice, or water
  • Chopped fresh parsley for garnish
Spices
  • Salt to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/4 to 1/2 teaspoon chili powder adjust according to spice preference

Method
 

Preparation
  1. Cut the chicken into 1-inch pieces, seasoning with salt and pepper. Set aside.
  2. In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this 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 skillet over medium-high heat. Add the chicken and sauté for 6 to 8 minutes, turning occasionally until browned and fully cooked. Transfer to a plate, cover, and set aside.
  2. In the same skillet, add the remaining olive oil and the onions. Cook for 2 minutes, then add broccoli, zucchini, and peppers. Season with the remaining spice mix, salt, and pepper. Cook for 4 to 6 minutes, stirring, until vegetables are crisp-tender.
  3. Pour in the chicken broth and stir everything. Add the chicken back into the skillet along with its juices, mixing well, and cook for an additional minute.
Final Touch
  1. Remove from heat, taste, and adjust seasoning if needed. Garnish with chopped parsley before serving.

Notes

Don’t overcrowd the skillet: Cook the chicken and vegetables in batches if your skillet isn’t large enough. Use fresh vegetables for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.