This Healthy Chicken and Vegetables Skillet is a quick and nutritious one-pan meal, perfect for busy weeknights. Loaded with lean protein and colorful vegetables, it’s seasoned with fragrant herbs and spices for a burst of flavor in every bite. Juicy chicken breast, crisp-tender broccoli, zucchini, bell peppers, and a touch of broth come together in under 40 minutes to create a satisfying dish that’s naturally gluten-free, low-carb, and family-approved.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly 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 (adjust to your spice preference)
- 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 (or dry white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Instructions
- Cut the chicken into 1-inch pieces. Season with salt and pepper and set aside.
- In a small bowl, mix the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning blend over the chicken and drizzle with ½ tablespoon olive oil. Toss to coat evenly.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate and cover to keep warm.
- In the same skillet, add the remaining olive oil. Sauté onions for 2 minutes. Then add broccoli, zucchini, and both bell peppers. If the pan is dry, add a touch more oil. Season with the remaining spice mix, plus additional salt and pepper to taste. Cook for 4–6 minutes, stirring occasionally, until vegetables are just tender.
- Pour in the chicken broth and stir to combine.
- Return the chicken (with any juices) to the skillet and mix everything together. Cook for another minute to heat through.
- Taste and adjust seasonings if needed. Remove from heat, garnish with chopped parsley, and serve hot.
Notes
- For even quicker prep, use pre-cut vegetables.
- You can swap in other veggies like snap peas, mushrooms, or carrots depending on what you have on hand.
- Want extra flavor? Add a splash of lemon juice or a sprinkle of grated Parmesan before serving.
- To make it a full meal, serve over rice, quinoa, or cauliflower rice.
FAQs
Can I use chicken thighs instead of breasts? Yes! Boneless, skinless chicken thighs work great and add more richness.
Can this be made ahead of time? Absolutely! Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Is it freezer-friendly? Yes, although the vegetables may soften a bit more after freezing. Store in an airtight container and freeze for up to 2 months.
Healthy Chicken and Vegetables Skillet
- Total Time: 15 minutes
- Yield: Serves 4–6 1x
Description
This Healthy Chicken and Vegetables Skillet is a quick and nutritious one-pan meal, perfect for busy weeknights. Loaded with lean protein and colorful vegetables, it’s seasoned with fragrant herbs and spices for a burst of flavor in every bite. Juicy chicken breast, crisp-tender broccoli, zucchini, bell peppers, and a touch of broth come together in under 40 minutes to create a satisfying dish that’s naturally gluten-free, low-carb, and family-approved.
Ingredients
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and freshly 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 (adjust to your spice preference)
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 (or dry white wine, apple juice, or water)
Chopped fresh parsley, for garnish
Instructions
Cut the chicken into 1-inch pieces. Season with salt and pepper and set aside.
In a small bowl, mix the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning blend over the chicken and drizzle with ½ tablespoon olive oil. Toss to coat evenly.
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate and cover to keep warm.
In the same skillet, add the remaining olive oil. Sauté onions for 2 minutes. Then add broccoli, zucchini, and both bell peppers. If the pan is dry, add a touch more oil. Season with the remaining spice mix, plus additional salt and pepper to taste. Cook for 4–6 minutes, stirring occasionally, until vegetables are just tender.
Pour in the chicken broth and stir to combine.
Return the chicken (with any juices) to the skillet and mix everything together. Cook for another minute to heat through.
Taste and adjust seasonings if needed. Remove from heat, garnish with chopped parsley, and serve hot.
Notes
For even quicker prep, use pre-cut vegetables.
You can swap in other veggies like snap peas, mushrooms, or carrots depending on what you have on hand.
Want extra flavor? Add a splash of lemon juice or a sprinkle of grated Parmesan before serving.
To make it a full meal, serve over rice, quinoa, or cauliflower rice.
- Prep Time: 15 minutes
Nutrition
- Calories: ~350 kcal per serving
- Protein: 35g