Description
This Chicken and Vegetables dinner, featuring chicken infused with garlic and a medley of vibrant, crisp-tender vegetables, is a simple meal sure to be a hit with everyone.
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
- chopped fresh parsley, for garnish
Instructions
- Prep: Cut the chicken into 1-inch pieces and season with salt and pepper; set aside.
- Season: 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.
- Coat: Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
- Sear: 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.
- Set Aside: Remove the chicken from the skillet, set aside in a plate, and keep covered.
- Sauté Veggies: 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.
- Deglaze: Stir in the chicken broth.
- Combine: Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.
- Finish: Remove from heat. Taste for salt and adjust accordingly.
- Garnish: Garnish with parsley and serve.
Notes
For extra juiciness, you can use boneless chicken thighs. Feel free to substitute other vegetables like cauliflower or asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 257 kcal
- Sugar: 5 g
- Sodium: 168 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 73 mg
Keywords: chicken skillet, vegetable skillet, easy dinner, one pan meal, healthy chicken