Healthy Chicken and Vegetables Skillet Recipe

Introduction

This Healthy Chicken and Vegetables Skillet is a quick and flavorful meal perfect for busy weeknights. Packed with tender chicken and vibrant vegetables, it’s a nourishing dish that’s easy to prepare and delicious to eat.

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 (or dry white wine, apple juice, or water)
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
2. Step 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. Step 3: Drizzle ½ tablespoon of olive oil over the chicken and toss to coat evenly.
4. Step 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. Step 5: Transfer the chicken to a plate, cover, and set aside.
6. Step 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.
7. Step 7: Season the vegetables with the remaining spice mix, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
8. Step 8: Pour in the chicken broth and stir to combine.
9. Step 9: Return the cooked chicken and its juices to the skillet. Stir everything together and cook for another minute.
10. Step 10: Remove from heat, taste, and adjust seasoning if needed. Garnish with chopped parsley and serve.

Tips & Variations

• For extra flavor, marinate the chicken in the seasoning mix and olive oil for 30 minutes before cooking.
• Use whatever vegetables you have on hand, such as carrots, snap peas, or mushrooms.
• Serve over cooked quinoa, brown rice, or whole wheat pasta for a more filling meal.
• Adjust the chili powder to your preferred spice level or omit it for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of chicken broth while reheating can help keep the chicken moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this recipe?

Yes, frozen vegetables can work well. Just be sure to thaw and drain them well to avoid excess moisture in the skillet.

Is this recipe suitable for meal prep?

Absolutely. This skillet meal stores and reheats nicely, making it a great option for preparing lunches or dinners in advance.

Healthy Chicken and Vegetables Skillet Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

This Healthy Chicken and Vegetables Skillet is a vibrant, nutritious one-pan meal packed with tender chicken breast pieces and a colorful medley of fresh vegetables. Seasoned with a flavorful blend of garlic, onion, herbs, and spices, and cooked to perfection in olive oil, it offers a quick and wholesome dinner option that’s both satisfying and easy to prepare.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and freshly 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

Vegetables

• 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

Additional Ingredients

• ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water as alternatives)
• Chopped fresh parsley, for garnish

Instructions

1. Prepare the chicken: Cut the chicken breasts into 1-inch pieces, season with salt and freshly ground black pepper, then set aside.
2. Mix the spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix evenly over the chicken pieces.
3. Coat the chicken: Drizzle ½ tablespoon of olive oil over the seasoned chicken pieces and toss well to ensure even coating.
4. Cook the chicken: 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 the chicken is browned and fully cooked through.
5. Set chicken aside: Transfer the cooked chicken to a plate and cover to keep warm.
6. Cook the vegetables: Return the skillet to the stove, add the remaining olive oil, then add the sliced onions and cook for 2 minutes. Add the broccoli florets, sliced zucchini, and yellow and red bell peppers. If the skillet appears dry, add a bit more olive oil. Season the vegetables with the remaining spice blend along with salt and pepper, then cook for 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
7. Deglaze the pan: Pour in the low sodium chicken broth and stir to combine, loosening any browned bits on the skillet for added flavor.
8. Combine chicken and vegetables: Return the cooked chicken along with its juices to the skillet, stirring everything together and cooking for an additional minute to blend the flavors.
9. Adjust seasoning and finish: Remove the skillet from heat, taste the dish, and adjust salt and pepper as needed.
10. Garnish and serve: Sprinkle chopped fresh parsley on top before serving for a fresh, vibrant finish.

Notes

• You can substitute the chicken broth with dry white wine, apple juice, or water for different flavor profiles.
• Adjust the chili powder quantity based on your preferred level of spiciness.
• Use fresh herbs instead of dried if available, but reduce the quantity by half as fresh herbs are more potent.
• This skillet meal pairs well with a side of quinoa, rice, or crusty bread.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: healthy chicken skillet, chicken and vegetables, easy dinner, low fat chicken recipe, one pan meal, quick chicken dinner