Description
A quick and nutritious one-pan meal featuring tender chicken and vibrant vegetables, perfect for weeknight dinners or meal prep.
Ingredients
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
- 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 (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Cut the chicken into 1-inch pieces and season them with salt and pepper. Set aside.
- In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken, tossing to coat evenly.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally until browned and fully cooked.
- Transfer the chicken to a plate, cover, and set aside.
- In the same skillet, heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and bell peppers. If necessary, add a little more oil.
- Season the vegetables with the remaining spice mix, along with some salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until veggies are crisp-tender.
- Pour in the chicken broth and stir to combine.
- Return the cooked chicken along with its juices to the skillet. Stir everything together and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed. Garnish with fresh parsley and serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For meal prep, divide into portions for quick access throughout the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg