Healthy Chicken and Vegetables Skillet

Why Make This Recipe

Healthy Chicken and Vegetables Skillet is a great choice for anyone looking to prepare a quick and nutritious meal. This dish is packed with protein from the chicken and a colorful mix of vegetables, making it a balanced meal. It’s perfect for busy weeknights or anyone wanting to eat healthier without compromising on flavor. Plus, it’s easy to scale up for family dinners or meal prep.

How to Make Healthy Chicken and Vegetables Skillet

Ingredients:

• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 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
• 1 small yellow onion, thinly sliced
• 3 cups bite-size broccoli florets
• 1 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 (you can also use dry white wine, apple juice, or water)
• Chopped fresh parsley for garnish

Directions:

1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
2. In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
4. 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.
5. Transfer the chicken to a plate, cover, and set aside.
6. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
7. Pour in the chicken broth and stir to combine.
8. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
9. Remove from heat, taste, and adjust seasoning if needed.
10. Garnish with parsley and serve.

How to Serve Healthy Chicken and Vegetables Skillet

Serve this dish warm straight from the skillet. It pairs nicely with a side of quinoa or brown rice for a heartier meal. You can also serve it with a simple green salad for a fresh touch.

How to Store Healthy Chicken and Vegetables Skillet

To store leftovers, let the dish cool completely. Then place it in an airtight container and keep it in the refrigerator for up to 3 days. You can reheat it on the stovetop or in the microwave.

Tips to Make Healthy Chicken and Vegetables Skillet

• Cut all your vegetables into similar sizes to ensure even cooking.
• Feel free to use any vegetables you have on hand – carrots, green beans, or snap peas are great alternatives.
• Adjust the spice levels by adding more chili powder if you like heat.
• For a quick meal prep option, cook a larger batch and divide it into meal containers for the week.

Variation

You can make this recipe with other proteins like shrimp or turkey if chicken isn’t your preference. Tofu is a great vegetarian alternative that also works well.

FAQs

Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just add them when you would add fresh vegetables, and you might need to cook them a little longer.

Can I substitute the chicken broth?
Yes, you can use vegetable broth or water if you prefer a lighter flavor.

How can I make this dish gluten-free?
This recipe is naturally gluten-free, but make sure to check your seasoning blends and broth for any gluten ingredients.

Healthy Chicken and Vegetables Skillet

A quick and nutritious skillet meal packed with protein from chicken and a colorful mix of vegetables, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 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

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)
• Chopped fresh parsley for garnish

Method

 

Preparation

1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
2. In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.

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.
2. Transfer the chicken to a plate, cover, and set aside.
3. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes.
4. Add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and 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, stir everything together, and cook for another minute.
7. Remove from heat, taste, and adjust seasoning if needed.
8. Garnish with parsley and serve.

Notes

Serve this dish warm straight from the skillet. It pairs nicely with a side of quinoa or brown rice for a heartier meal. You can also serve it with a simple green salad for a fresh touch. To store leftovers, let the dish cool completely. Then place it in an airtight container and keep it in the refrigerator for up to 3 days. You can reheat it on the stovetop or in the microwave. Feel free to use any vegetables you have on hand – carrots, green beans, or snap peas are great alternatives.