Name: Healthy Chicken and Vegetables Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves four people
Cuisine: American
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 (or dry white apple vinegar, apple juice, or water); chopped fresh parsley for garnish

Healthy Chicken and Vegetables Skillet

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Healthy Chicken and Vegetables Skillet is the perfect solution for busy weeknights when you crave a wholesome meal without the hassle. This one-pan dish features tender chicken pieces sautéed with vibrant, fresh vegetables, all seasoned to perfection. It’s not only quick to prepare—taking just 35 minutes—but it also packs a punch of protein and essential nutrients, making it an ideal choice for families looking to eat healthier. With customizable ingredients based on your preferences or what you have on hand, this flavorful skillet will quickly become a go-to recipe in your kitchen.

Author: Natalie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves four people 1x
Category: Dinner
Method: Sautéing
Cuisine: American

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 dry white apple vinegar, apple juice, or water)
chopped fresh parsley for garnish

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Instructions

Cut chicken into 1-inch pieces and season with salt and spices.
Heat olive oil in a large skillet over medium-high heat and cook chicken until browned (6-8 minutes). Remove and set aside.
In the same skillet, sauté onions for about 2 minutes; then add broccoli, zucchini, and bell peppers. Cook until crisp-tender (4-6 minutes).
Add broth to the vegetable mix and stir; return chicken to the skillet and heat through (1 minute).
Adjust seasoning if needed and garnish with chopped parsley before serving.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 420mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 35g
Cholesterol: 75mg

Find it online: https://cooknatalie.com/healthy-chicken-and-vegetables-skillet/