Ingredients
Chicken
- 2 tablespoons olive oil (divided)
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and fresh ground black pepper, to taste
- 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
Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
Other
- ¼ cup low sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch pieces and season them with salt and fresh ground black pepper. Set aside to marinate slightly.
- Mix the Seasonings: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this spice blend evenly over the chicken pieces.
- Coat Chicken with Oil: Add ½ tablespoon of olive oil to the seasoned chicken and toss to coat the pieces evenly, ensuring the spices stick well.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally until all sides are browned and the chicken is cooked through.
- Set Chicken Aside: Remove the cooked chicken from the skillet and place it on a plate. Keep it covered to retain heat while cooking vegetables.
- Sauté the Vegetables: Return the skillet to heat and add the remaining olive oil. Add the sliced onions and cook for 2 minutes until slightly softened. Then add the broccoli florets, zucchini half-moons, and chunks of yellow and red bell peppers. Season the vegetables with the remaining spice blend, plus salt and pepper to taste. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender. Add more oil if needed to prevent sticking.
- Add Chicken Broth: Pour in ¼ cup of low sodium chicken broth to the skillet with the vegetables and stir to combine. The broth will help create a light sauce and keep the vegetables moist.
- Combine Chicken and Vegetables: Return the cooked chicken and any accumulated juices to the skillet. Stir everything together gently and cook for an additional minute to reheat the chicken and blend flavors.
- Finish and Adjust Seasoning: Remove the skillet from heat. Taste and adjust salt as needed to suit your preference.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a bright, fresh finish. Serve hot directly from the skillet.
Notes
- You can substitute chicken breasts with boneless skinless chicken thighs for juicier meat.
- Add other vegetables like carrots or snap peas for more variety.
- If you prefer a spicier dish, increase the chili powder or add crushed red pepper flakes.
- This recipe can be paired nicely with cooked quinoa or rice for a more filling meal.
- Use low sodium chicken broth to control salt content and keep it healthier.
- For meal prep, store cooked chicken and vegetables in airtight containers and refrigerate up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
