Description

A vibrant and nutrient-dense chicken skillet packed with colorful vegetables and savory herbs, perfect for clean eating and meal prep.

Ingredients

Scale

2 tablespoons olive oil (divided)
1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
Salt and fresh 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
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 (1-inch chunks)
1 small red bell pepper (1-inch chunks)
1/4 cup low sodium chicken broth (or apple juice/water)
Chopped fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cut chicken into 1-inch pieces, season with salt and pepper, and set aside.
Mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder in a small bowl.
Sprinkle half of the spice mix and 1/2 tablespoon olive oil over chicken; toss to coat.
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Cook chicken for 6-8 minutes until browned and cooked through.
Transfer chicken to a plate and cover.
Add remaining oil to the skillet. Sauté onions for 2 minutes, then add broccoli, zucchini, and peppers.
Season vegetables with the remaining spice mix and cook for 4-6 minutes until crisp-tender.
Pour in chicken broth (or apple juice) and stir.
Return chicken to the skillet, stir to combine, and cook for 1 minute.
Garnish with parsley and serve.

Notes

For a spicier kick, increase the chili powder to 1/2 teaspoon.
Substitute apple juice for chicken broth to add a subtle sweetness.

Prep Time: 15 min
Cook Time: 20 min
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 285
Sugar: 4g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 28g
Cholesterol: 72mg