Go Back

Healthy Chicken and Vegetables Skillet

A colorful, one-pan meal featuring tender chicken and vibrant veggies, perfect for a family-friendly dinner that even picky eaters will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil, divided
  • Salt and fresh ground black pepper, to taste
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp paprika
  • ¼ to ½ tsp chili powder Adjust based on spice preference
For the Vegetables
  • 1 small yellow onion, thinly sliced
  • 3 cups bite-size broccoli florets
  • 1 small 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) Substitution options available
  • 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 this seasoning mix over the chicken.
  3. Drizzle ½ tablespoon olive oil over the chicken, tossing 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.
  5. 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.
  6. Pour in the chicken broth and stir to combine.
  7. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
  8. Remove from heat, taste, and adjust seasoning if needed.
  9. Garnish with parsley and serve.

Notes

This skillet meal keeps well in the fridge for up to 3 days and can be frozen for about 2 months. To reheat, warm on the stove or in the microwave. For variations, feel free to swap chicken for tofu or add soy sauce for an Asian twist.