Healthy Chicken and Vegetables Skillet

This Healthy Chicken and Vegetables Skillet is a perfect weeknight dinner option, offering a delicious combination of lean protein and colorful, nutrient-packed veggies. It’s an easy, one-pan meal that’s full of flavor, thanks to a blend of aromatic spices and a touch of chicken broth to bring everything together. Whether you’re looking for a light meal or a hearty dinner, this dish delivers the perfect balance of taste and nutrition.

Why You’ll Love This Recipe

  1. Quick & Easy: Ready in under 30 minutes with minimal cleanup.
  2. Healthy & Nutritious: Packed with lean protein and fiber-rich vegetables.
  3. Versatile: Easily swap ingredients to match your preferences.
  4. Meal-Prep Friendly: Great for make-ahead lunches and dinners.
  5. Delicious Flavor: A well-balanced spice mix enhances every bite.

Ingredients Overview

For the Chicken:

  • Chicken Breasts (1 pound): Boneless, skinless, and cut into bite-sized pieces for quick cooking.
  • Olive Oil (2 tablespoons, divided): For cooking and adding a rich, heart-healthy flavor.
  • Seasonings:
    • 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 for heat preference)
    • Salt and black pepper to taste

For the Vegetables:

  • Yellow Onion (1 small, thinly sliced): Adds a subtle sweetness to the dish.
  • Broccoli Florets (3 cups, bite-sized): Packed with vitamins and fiber.
  • Zucchini (1, sliced into half-moons): A mild, tender vegetable that complements the chicken well.
  • Yellow Bell Pepper (1, cut into 1-inch chunks): Provides sweetness and crunch.
  • Red Bell Pepper (1, cut into 1-inch chunks): Adds vibrant color and flavor.
  • Low Sodium Chicken Broth (¼ cup): Helps deglaze the pan and adds moisture.
    • (Optional substitutes: dry white wine, apple juice, or water)
  • Fresh Parsley (for garnish): Brings a touch of freshness and color.

Step-by-Step Instructions

1. Prepare the Chicken

  1. Cut the chicken breasts into 1-inch pieces and season with salt and pepper.
  2. In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
  3. Sprinkle half of the seasoning mix over the chicken pieces.
  4. Drizzle ½ tablespoon of olive oil over the chicken, tossing to coat evenly.

2. Cook the Chicken

  1. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
  2. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and fully cooked through.
  3. Transfer the cooked chicken to a plate, cover, and set aside.

3. Sauté the Vegetables

  1. Return the skillet to the heat and add the remaining olive oil.
  2. Add the sliced onions and cook for 2 minutes until softened.
  3. Stir in the broccoli, zucchini, and bell peppers.
  4. If needed, add a little more oil and season with the remaining spice mix, plus additional salt and pepper to taste.
  5. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.

4. Combine and Finish

  1. Pour in the ¼ cup of chicken broth, stirring to deglaze the pan and combine flavors.
  2. Return the cooked chicken (along with any juices) to the skillet and stir everything together.
  3. Let it cook for another minute, allowing the flavors to meld.

5. Serve and Garnish

  1. Remove from heat and taste, adjusting seasoning if needed.
  2. Garnish with fresh chopped parsley and serve immediately.

Tips for the Best Chicken and Vegetable Skillet

  1. Cut Evenly: Ensure chicken and vegetables are cut into uniform pieces for even cooking.
  2. Don’t Overcrowd: Give space in the skillet to allow for proper browning.
  3. Adjust Seasoning: Taste at the end and tweak salt, pepper, or spice levels to your liking.
  4. Use Fresh Herbs: A sprinkle of fresh thyme or rosemary can enhance flavor further.
  5. Cook in Batches: If doubling the recipe, cook the chicken and veggies separately in batches to avoid steaming.

Serving Suggestions

This skillet meal is incredibly versatile and pairs well with:

  • Grains: Serve over quinoa, brown rice, or couscous for a more filling meal.
  • Low-Carb Options: Enjoy with cauliflower rice or zucchini noodles.
  • Side Salad: A light, fresh green salad with lemon vinaigrette makes a perfect accompaniment.
  • Crusty Bread: Serve with whole-grain bread to soak up the flavorful juices.

Recipe Variations

  • Protein Swap: Substitute chicken with turkey, shrimp, or tofu for variety.
  • Veggie Options: Try adding mushrooms, carrots, or cherry tomatoes.
  • Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
  • Cheesy Touch: Sprinkle with grated Parmesan before serving for a savory twist.

FAQs About This Recipe

Can I make this dish ahead of time?
Yes! Store cooked chicken and veggies separately in airtight containers for up to 3 days. Reheat gently in a skillet or microwave.

Can I freeze this dish?
While it’s best enjoyed fresh, you can freeze the cooked chicken and vegetables for up to 2 months. Defrost overnight in the fridge before reheating.

What can I use instead of chicken broth?
You can substitute with vegetable broth, dry white wine, apple juice, or water for a different flavor profile.

How do I prevent the chicken from drying out?
Be careful not to overcook the chicken. Browning it quickly over medium-high heat and then letting it rest ensures juiciness.

Storage and Reheating Tips

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze in portioned containers for meal prep convenience.
  • Reheat: Warm gently in a skillet over medium heat or microwave with a splash of broth to maintain moisture.
Print
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Healthy Chicken and Vegetables Skillet

This Healthy Chicken and Vegetables Skillet is a perfect weeknight dinner option, offering a delicious combination of lean protein and colorful, nutrient-packed veggies. It’s an easy, one-pan meal that’s full of flavor, thanks to a blend of aromatic spices and a touch of chicken broth to bring everything together. Whether you’re looking for a light meal or a hearty dinner, this dish delivers the perfect balance of taste and nutrition.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Chicken:

  • Chicken Breasts (1 pound): Boneless, skinless, and cut into bite-sized pieces for quick cooking.
  • Olive Oil (2 tablespoons, divided): For cooking and adding a rich, heart-healthy flavor.
  • Seasonings:
    • 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 for heat preference)
    • Salt and black pepper to taste

For the Vegetables:

  • Yellow Onion (1 small, thinly sliced): Adds a subtle sweetness to the dish.
  • Broccoli Florets (3 cups, bite-sized): Packed with vitamins and fiber.
  • Zucchini (1, sliced into half-moons): A mild, tender vegetable that complements the chicken well.
  • Yellow Bell Pepper (1, cut into 1-inch chunks): Provides sweetness and crunch.
  • Red Bell Pepper (1, cut into 1-inch chunks): Adds vibrant color and flavor.
  • Low Sodium Chicken Broth (¼ cup): Helps deglaze the pan and adds moisture.
    • (Optional substitutes: dry white wine, apple juice, or water)
  • Fresh Parsley (for garnish): Brings a touch of freshness and color.

Instructions

1. Prepare the Chicken

  1. Cut the chicken breasts into 1-inch pieces and season with salt and pepper.
  2. In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
  3. Sprinkle half of the seasoning mix over the chicken pieces.
  4. Drizzle ½ tablespoon of olive oil over the chicken, tossing to coat evenly.

2. Cook the Chicken

  1. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
  2. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and fully cooked through.
  3. Transfer the cooked chicken to a plate, cover, and set aside.

3. Sauté the Vegetables

  1. Return the skillet to the heat and add the remaining olive oil.
  2. Add the sliced onions and cook for 2 minutes until softened.
  3. Stir in the broccoli, zucchini, and bell peppers.
  4. If needed, add a little more oil and season with the remaining spice mix, plus additional salt and pepper to taste.
  5. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.

4. Combine and Finish

  1. Pour in the ¼ cup of chicken broth, stirring to deglaze the pan and combine flavors.
  2. Return the cooked chicken (along with any juices) to the skillet and stir everything together.
  3. Let it cook for another minute, allowing the flavors to meld.

5. Serve and Garnish

  1. Remove from heat and taste, adjusting seasoning if needed.
  2. Garnish with fresh chopped parsley and serve immediately.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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