Healthy Chicken and Vegetables Skillet Recipe

Introduction

This healthy chicken and vegetables skillet is a quick and flavorful one-pan meal perfect for busy weeknights. Tender chicken pieces are cooked with vibrant vegetables and aromatic herbs, creating a satisfying dish that’s both nutritious and delicious.

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 garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning over the chicken.
3. Step 3: Drizzle ½ tablespoon olive oil over the chicken and toss to coat evenly.
4. Step 4: Heat 1 tablespoon 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 sliced onions and cook for 2 minutes. Then add broccoli, zucchini, and bell peppers. If needed, add a bit 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, adjust seasoning if needed, garnish with fresh parsley, and serve.

Tips & Variations

• Use other seasonal vegetables like carrots, snap peas, or mushrooms for variety.
• For extra flavor, marinate the chicken in the spice mix and olive oil for 30 minutes before cooking.
• Swap chicken broth for dry white wine to add a subtle depth to the dish.
• Serve over cooked quinoa or brown rice to make a more filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of broth or water if needed to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as needed to ensure they are fully cooked.

Is this recipe suitable for meal prep?

Absolutely! This skillet dish reheats well and makes a convenient protein and veggie option for lunches or dinners throughout the week.

Healthy Chicken and Vegetables Skillet Recipe

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★★★★★

4.9 from 116 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and healthy skillet meal combining tender chicken breasts with a medley of fresh vegetables, seasoned with aromatic herbs and spices, and cooked to perfection in a single pan. This quick and easy recipe is perfect for a nutritious weeknight dinner.

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Ingredients

Scale 1x2x3x

Chicken

• 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
• 2 tablespoons olive oil, divided

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
• ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)

Garnish

• Chopped fresh parsley

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Instructions

1. Prepare the Chicken: Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
2. Mix Seasonings: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the chicken evenly.
3. Coat the Chicken: Drizzle ½ tablespoon olive oil over the chicken and toss well to coat all pieces evenly.
4. Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally until browned and fully cooked through.
5. Set Aside Chicken: Transfer cooked chicken to a plate, cover to keep warm, and set aside.
6. Sauté Vegetables: Return the skillet to the stove and heat the remaining olive oil. Add the sliced onions and cook for 2 minutes until slightly softened. Next, add broccoli, zucchini, and both bell peppers. If needed, add a little more oil. Sprinkle the remaining seasoning mix and season with salt and pepper. Cook for 4 to 6 minutes, stirring occasionally until vegetables are crisp-tender.
7. Add Liquid: Pour in the low sodium chicken broth and stir to combine, deglazing the pan and bringing extra flavor to the vegetables.
8. Combine Chicken and Vegetables: Return the cooked chicken along with its juices back into the skillet. Stir everything together and cook for an additional minute to let all flavors meld.
9. Final Seasoning: Remove skillet from heat and taste. Adjust salt and pepper if necessary.
10. Garnish and Serve: Sprinkle chopped fresh parsley over the skillet and serve immediately for a wholesome and colorful meal.

Notes

• For extra heat, increase the chili powder up to 1 teaspoon according to your spice preference.
• You can substitute chicken broth with dry white wine, apple juice, or water if preferred.
• Use a non-stick skillet to prevent sticking and ease cleanup.
• Adjust vegetables based on seasonal availability or preference.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

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