Easy Chicken Veggie Skillet Dinner (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
02 -
2 tablespoons olive oil, divided
03 -
Salt and fresh ground pepper to taste
→ Seasoning Mix
04 -
½ teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
½ teaspoon dried thyme
07 -
½ teaspoon dried rosemary
08 -
½ teaspoon paprika
09 -
¼ to ½ teaspoon chili powder
→ Fresh Vegetables
10 -
1 small yellow onion, thinly sliced
11 -
3 cups broccoli florets, bite-sized
12 -
1 zucchini, sliced into half-moons
13 -
1 small yellow bell pepper, chunked
14 -
1 small red bell pepper, chunked
15 -
¼ cup low sodium chicken broth
16 -
Fresh parsley for garnish
# Instructions:
01 -
Cut your chicken into 1-inch pieces and season them with salt and pepper. Set aside while you mix up your seasonings.
02 -
In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Use half for the chicken and save half for the veggies.
03 -
Toss the chicken with half the seasoning mix and ½ tablespoon olive oil. Heat 1 tablespoon oil in a big skillet over medium-high heat and cook the chicken for 6-8 minutes until browned. Set aside and cover.
04 -
In the same skillet, cook onions for 2 minutes, then add broccoli, zucchini, and peppers. Season with remaining spice mix and cook 4-6 minutes until crisp-tender.
05 -
Pour in the chicken broth, return the chicken to the pan, and stir everything together. Cook another minute until hot. Top with fresh parsley and serve it up!
# Notes:
01 -
Feel free to swap in whatever vegetables you have on hand
02 -
You can use water, wine, or apple juice instead of broth
03 -
Great for meal prep - stays fresh for several days