Description
A quick and satisfying one-pan meal featuring tender chicken and vibrant vegetables, perfect for busy weeknights.
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 (or apple juice or water)
- Chopped fresh parsley, for garnish
Instructions
- Start by cutting the chicken into 1-inch pieces. Season with salt and pepper, and set aside.
- Combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder in a small bowl. Sprinkle half of this seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken and toss to coat evenly.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned and fully cooked. Transfer the chicken to a plate, cover it, and set aside.
- In the same skillet, heat the remaining olive oil. Add the sliced onions and sauté for 2 minutes until they begin to soften.
- Add the broccoli, zucchini, yellow and red bell peppers. If necessary, add another drizzle of olive oil. Season with the remaining spice mix, along with some salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Pour in the chicken broth and stir everything together.
- Return the cooked chicken (along with any accumulated juices) to the skillet. Stir to combine and cook for another minute.
- Remove from heat, taste, and adjust seasoning if necessary.
- Garnish with fresh parsley, and serve warm.
Notes
For quicker prep, use pre-cut vegetables or a frozen vegetable blend. Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg