Chicken and Vegetables Skillet Recipe
This Chicken and Vegetables dinner, featuring chicken infused with garlic and a medley of vibrant, crisp-tender vegetables, is a simple yet nutritious meal sure to be a hit with everyone.
Servings: 4
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 you can also use dry white wine, apple juice, or water
- chopped fresh parsley for garnish
Instructions
- Cut the chicken into 1-inch pieces and season with salt and pepper; set aside.
- In a small mixing bowl combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.
- Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
- Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat. Add the chicken pieces to the hot oil and cook for about 6 to 8 minutes, or until browned on all sides and the chicken is cooked through.
- Remove the chicken from the skillet, set aside in a plate, and keep covered.
- Return the skillet to the heat and add the remaining olive oil. Stir in the onions and cook for 2 minutes. Stir in the broccoli, zucchini, and peppers. Add more oil to the skillet if needed. Season with remaining spice mix plus salt and pepper, and continue to cook for 4 to 6 minutes or until vegetables are crisp-tender. Stir occasionally.
- Stir in the chicken broth.
- Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.
- Remove from heat. Taste for salt and adjust accordingly.
- Garnish with parsley and serve.
Notes
- Chicken: You can use boneless chicken breasts or boneless chicken thighs - just make sure to cook them until done. Also, cut the chicken pieces evenly for uniform cooking and pat dry the chicken to help the spices stick.
- Spices: Tailor the heat (and other seasonings) to your taste, adding or reducing chili powder as needed.
- Hot Skillet: Watch the temperature - you want to sear the chicken without burning the spices.
- Broth: In place of chicken broth, try white wine, apple juice, white grape juice, or water for a different flavor twist.
- Veggie Mix: Feel free to substitute with your favorite veggies like cauliflower or asparagus.
Nutrition
Calories: 257kcal | Carbohydrates: 13g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 168mg | Potassium: 958mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1714IU | Vitamin C: 166mg | Calcium: 63mg | Iron: 2mg
