Description

This one-pan dish combines tender chicken pieces with a medley of fresh vegetables, all seasoned with aromatic herbs and spices. It’s a quick, healthy, and delicious meal perfect for any night of the week.

Ingredients

Units Scale

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and freshly ground black pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1/4 to 1/2 teaspoon chili powder (adjust to your spice preference)
1 small yellow onion, thinly sliced
3 cups bite-sized broccoli florets
1 zucchini, sliced into half-moons
1 small yellow bell pepper, cut into 1-inch pieces
1 small red bell pepper, cut into 1-inch pieces
1/4 cup low-sodium chicken broth
Chopped fresh parsley, for garnish

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Instructions

Prepare the Chicken: In a bowl, season the chicken pieces with salt and pepper. In a separate small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mixture over the chicken, ensuring each piece is well-coated. Drizzle with ½ tablespoon of olive oil and toss to combine.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 6 to 8 minutes, stirring occasionally, until browned and cooked through. Once done, remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining olive oil. Add the sliced onion and cook for 2 minutes until it begins to soften. Then, add the broccoli florets, zucchini slices, and bell pepper pieces. Sprinkle with the remaining seasoning mixture and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Combine and Serve: Pour in the chicken broth, stirring to deglaze the skillet and pick up any flavorful bits from the bottom. Return the cooked chicken to the skillet, mixing it with the vegetables. Cook for an additional 1 to 2 minutes to heat everything through. Remove from heat, garnish with chopped fresh parsley, and serve warm.

Notes

Vegetable Variations: Feel free to substitute or add other vegetables such as cauliflower, asparagus, or green beans based on your preference or seasonal availability.
Serving Suggestions: This dish pairs well with rice, quinoa, or pasta for a more substantial meal. For a low-carb option, consider serving it over cauliflower rice or enjoy it as is.