There’s something truly comforting about the sizzle of chicken and vegetables coming together in a skillet. I remember the first time I made this Healthy Chicken and Vegetables Skillet for my family. As the aroma filled our kitchen, everyone came running, eager to taste. This recipe matters because it’s not just about cooking; it’s about sharing a nourishing meal with loved ones. It reminds us that healthy eating doesn’t have to be boring or complicated. In just one pan, you can create a delightful medley of flavors and colors that’s as good for your health as it is for your taste buds. What makes this recipe special is its simplicity and versatility, allowing you to experiment with whatever veggies you have on hand while keeping it wholesome.
why make this recipe
Making this Healthy Chicken and Vegetables Skillet is a great choice for several reasons. First, it comes together quickly, making it ideal for busy weeknights when you want a nutritious meal without spending hours in the kitchen. Second, it’s packed with protein and essential vitamins from the chicken and fresh vegetables, supporting a balanced diet. Finally, it’s a one-pan dish, which means less cleanup—always a bonus! You’ll enjoy a delicious mix of flavors without the fuss.
how to make Healthy Chicken and Vegetables Skillet
Ingredients
- 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
- 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
- ¼ cup low sodium chicken broth (you can also use dry white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Directions
- Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
- In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
- 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, turning occasionally, until it is browned and fully cooked.
- Transfer the chicken to a plate, cover, and set aside.
- Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes. Then, add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Pour in the chicken broth and stir to combine.
- Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed.
- Garnish with parsley and serve.
how to serve Healthy Chicken and Vegetables Skillet
You can serve this Healthy Chicken and Vegetables Skillet warm right out of the pan. It pairs nicely with brown rice, quinoa, or even a simple green salad on the side. Drizzle with a bit of extra olive oil or a squeeze of lemon juice for added freshness.
how to store Healthy Chicken and Vegetables Skillet
To store any leftovers, let the skillet cool completely. Then, transfer the dish to an airtight container and keep it in the fridge. It will last for about 3 to 4 days. For longer storage, consider freezing it for up to 2 months. Just reheat in the microwave or on the stovetop when you’re ready to enjoy it again.
tips to make Healthy Chicken and Vegetables Skillet
- Feel free to mix and match the vegetables based on what’s in season or what you have on hand.
- For added flavor, consider marinating the chicken in the spice mix for a few hours before cooking.
- If you like more heat, add a pinch of red pepper flakes to the vegetable mix.
variation
You can easily make this dish vegetarian by omitting the chicken and substituting chickpeas or tofu for protein. Additionally, try using different spices like curry powder for an exciting twist.
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but you may need to adjust the cooking time since they may not need as long to cook and can release extra moisture.
Can I make this recipe ahead of time?
Absolutely! This dish is perfect for meal prep. Just cook it, let it cool, and store it in the fridge or freezer.
What kind of chicken can I use?
You can use any boneless chicken, even thighs, for a juicier option. Just adjust the cooking time accordingly.
Healthy Chicken and Vegetables Skillet
Ingredients
Main Ingredients
- 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
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 medium 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
- ¼ cup low sodium chicken broth (you can also use dry white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Method
Preparation
- Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
- In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
Cooking
- 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, turning occasionally, until it is browned and fully cooked.
- Transfer the chicken to a plate, cover, and set aside.
- Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes.
- Then, add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Pour in the chicken broth and stir to combine.
- Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed.
- Garnish with parsley and serve.