Description
A fast, colorful weeknight meal featuring tender chicken and crisp vegetables cooked in one skillet for minimal cleanup.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly 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 (adjust to taste)
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and halved 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)
- Chopped fresh parsley, for garnish
Instructions
- Mix salt, pepper and the spice blend (garlic powder, onion powder, thyme, rosemary, paprika, chili powder). Season the chicken pieces generously with half of this mix. Drizzle ½ tablespoon olive oil over the chicken and toss to coat.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. When hot, add the chicken in a single layer. Cook 6–8 minutes, turning occasionally, until the pieces are nicely browned and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and cover to keep warm.
- Add the remaining olive oil and sauté the sliced onion for about 2 minutes until softened and translucent. Scrape up any browned bits from the pan.
- Stir in the broccoli, zucchini and both bell peppers. If the pan looks dry, add a little more oil. Season the vegetables with the remaining spice mix and salt and pepper. Cook 4–6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Pour in ¼ cup chicken broth (or chosen substitute) and stir to deglaze the pan and create a light sauce. Let it cook 30–60 seconds.
- Return the cooked chicken and any accumulated juices back to the skillet. Stir everything together and heat for an additional minute. Remove from heat.
- Garnish with chopped fresh parsley and serve.
Notes
This recipe can be adjusted with different protein or vegetables. Consider using chicken thighs or adding spicy heat if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American