Healthy Chicken and Vegetables Skillet Recipe
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.
- 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
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
- Prepare the chicken: Cut the chicken breasts into 1-inch pieces, season with salt and freshly ground black pepper, then set aside.
- 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.
- Coat the chicken: Drizzle ½ tablespoon of olive oil over the seasoned chicken pieces and toss well to ensure even coating.
- 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.
- Set chicken aside: Transfer the cooked chicken to a plate and cover to keep warm.
- 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.
- Deglaze the pan: Pour in the low sodium chicken broth and stir to combine, loosening any browned bits on the skillet for added flavor.
- 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.
- Adjust seasoning and finish: Remove the skillet from heat, taste the dish, and adjust salt and pepper as needed.
- 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
