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Chicken and Vegetables Skillet

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A quick and flavorful one-pan dish combining tender chicken with colorful vegetables, perfect for a healthy weeknight dinner.

Ingredients

Main

  • 2 tablespoons olive oil (divided)
  • 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
  • Salt and black pepper to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ to ½ teaspoon chili powder (to taste)
  • 1 small onion (thinly sliced)
  • 1 small head broccoli (cut into bite-sized florets)
  • 1 medium zucchini (sliced into half-moons)
  • 1 red bell pepper (chopped into 1-inch pieces)
  • 1 yellow bell pepper (chopped into 1-inch pieces)
  • ¼ cup low-sodium chicken broth

Garnish

  • Chopped fresh parsley for garnish (optional)

Instructions 

  • Season chicken with salt and pepper.
  • Mix spices, coat chicken with half the seasoning and ½ tbsp olive oil.
  • Cook chicken in 1 tbsp olive oil until browned, then set aside.
  • Sauté onion in skillet, then add broccoli, zucchini, and peppers. Cook until crisp-tender.
  • Pour in chicken broth, return chicken to skillet, stir, and cook 1 minute. Garnish and serve.

Notes

Use fresh herbs for best flavor and adjust chili powder to taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, skillet, Vegetables