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
- Quick & Easy: Ready in under 30 minutes with minimal cleanup.
- Healthy & Nutritious: Packed with lean protein and fiber-rich vegetables.
- Versatile: Easily swap ingredients to match your preferences.
- Meal-Prep Friendly: Great for make-ahead lunches and dinners.
- 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
- Cut the chicken breasts into 1-inch pieces and season with salt and pepper.
- In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
- Sprinkle half of the seasoning mix over the chicken pieces.
- Drizzle ½ tablespoon of olive oil over the chicken, tossing to coat evenly.
2. Cook the Chicken
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
- Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and fully cooked through.
- Transfer the cooked chicken to a plate, cover, and set aside.
3. Sauté the Vegetables
- Return the skillet to the heat and add the remaining olive oil.
- Add the sliced onions and cook for 2 minutes until softened.
- Stir in the broccoli, zucchini, and bell peppers.
- If needed, add a little more oil and season with the remaining spice mix, plus additional salt and pepper to taste.
- Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
4. Combine and Finish
- Pour in the ¼ cup of chicken broth, stirring to deglaze the pan and combine flavors.
- Return the cooked chicken (along with any juices) to the skillet and stir everything together.
- Let it cook for another minute, allowing the flavors to meld.
5. Serve and Garnish
- Remove from heat and taste, adjusting seasoning if needed.
- Garnish with fresh chopped parsley and serve immediately.
Tips for the Best Chicken and Vegetable Skillet
- Cut Evenly: Ensure chicken and vegetables are cut into uniform pieces for even cooking.
- Don’t Overcrowd: Give space in the skillet to allow for proper browning.
- Adjust Seasoning: Taste at the end and tweak salt, pepper, or spice levels to your liking.
- Use Fresh Herbs: A sprinkle of fresh thyme or rosemary can enhance flavor further.
- 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.
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
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
- Cut the chicken breasts into 1-inch pieces and season with salt and pepper.
- In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
- Sprinkle half of the seasoning mix over the chicken pieces.
- Drizzle ½ tablespoon of olive oil over the chicken, tossing to coat evenly.
2. Cook the Chicken
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
- Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and fully cooked through.
- Transfer the cooked chicken to a plate, cover, and set aside.
3. Sauté the Vegetables
- Return the skillet to the heat and add the remaining olive oil.
- Add the sliced onions and cook for 2 minutes until softened.
- Stir in the broccoli, zucchini, and bell peppers.
- If needed, add a little more oil and season with the remaining spice mix, plus additional salt and pepper to taste.
- Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
4. Combine and Finish
- Pour in the ¼ cup of chicken broth, stirring to deglaze the pan and combine flavors.
- Return the cooked chicken (along with any juices) to the skillet and stir everything together.
- Let it cook for another minute, allowing the flavors to meld.
5. Serve and Garnish
- Remove from heat and taste, adjusting seasoning if needed.
- Garnish with fresh chopped parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes