Description
This Healthy Chicken and Vegetable Skillet brings together bell peppers, broccoli, and seared chicken in a single pan for a quick and nutritious weeknight meal.
Ingredients
Scale
- 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
Instructions
- Pat chicken dry, cut into 1-inch pieces, toss with 1 tablespoon olive oil, and season generously with salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken in a single layer until golden brown and mostly cooked through (165°F/74°C). Remove and set aside.
- Reduce skillet heat to medium. Add sliced yellow onion and cook until softened and translucent (3-4 minutes). Add broccoli florets and bell pepper chunks, cook for 5-7 minutes until tender-crisp.
- Add sliced zucchini to the skillet and cook for an additional 3-5 minutes. Pour in chicken broth and scrape up browned bits from the bottom of the pan to deglaze.
- Return seared chicken to the skillet. Stir to combine. Cover and simmer for 5-7 minutes, or until chicken is fully cooked and vegetables are tender-crisp. Adjust seasonings as needed. Serve immediately.
Notes
For a vegan option, replace chicken with firm tofu or tempeh. Adjust spices to maintain flavor balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg