Description
A healthy one-pan chicken and vegetables skillet made with seasoned chicken breast and colorful veggies. Perfect for a quick low-carb dinner with minimal cleanup.
Ingredients
2 Tbsp olive oil, divided
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Salt and black pepper, to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp paprika
1/4–1/2 tsp chili powder
1 small yellow onion, sliced
3 cups broccoli florets
1 zucchini, sliced
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
1/4 cup low-sodium chicken broth
Fresh parsley, for garnish
Instructions
1. Season chicken with salt and pepper.
2. Combine spices and sprinkle half over chicken.
3. Toss chicken with 1/2 Tbsp olive oil.
4. Heat 1 Tbsp olive oil in skillet and cook chicken until browned and cooked through. Remove and set aside.
5. Add remaining olive oil to skillet. Cook onion 2 minutes.
6. Add vegetables, remaining spices, salt, and pepper. Cook until crisp-tender.
7. Stir in chicken broth.
8. Return chicken to skillet and cook 1 minute.
9. Garnish with parsley and serve.
Notes
Do not overcrowd the pan.
Use fresh or frozen vegetables.
Store leftovers up to 4 days refrigerated.
Serve alone or over rice or cauliflower rice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American