Chicken and Vegetables Skillet
This Chicken and Vegetables Skillet features chicken infused with garlic and a medley of vibrant vegetables, making it a simple and delicious dinner option.
Equipment
- measuring cups and spoons
- Large Skillet
- Chef Knife
Ingredients
Cooking oil and seasonings
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- salt to taste
- 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
Vegetables
- 1 small yellow onion thinly sliced
- 3 cups bite-size broccoli florets
- 1 medium 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
Liquid
- ¼ cup low sodium chicken broth can also use dry white wine, apple juice, or water
Garnish
- chopped fresh parsley for garnish
Instructions
Cooking 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
You can use boneless chicken breasts or boneless chicken thighs - just make sure to cook them until done. Tailor the heat by adding or reducing chili powder as needed. For a different flavor twist, you can try white wine, apple juice, white grape juice, or water in place of chicken broth.
Nutrition
Serving: 1servingCalories: 257kcalCarbohydrates: 13gProtein: 28gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 168mgPotassium: 958mgFiber: 4gSugar: 5gVitamin A: 1714IUVitamin C: 166mgCalcium: 63mgIron: 2mg
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