Description
A quick and easy chicken and vegetable dish, perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (or chicken thighs)
- Salt and black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ to ½ teaspoon chili powder, to taste
- 1 onion, thinly sliced
- 1 small head of broccoli, cut into bite-sized florets
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- ¼ cup low-sodium chicken broth
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cut the chicken into 1-inch pieces and season them with salt and pepper.
- Mix together the garlic powder, onion powder, paprika, thyme, rosemary, and chili powder in a small bowl.
- Sprinkle half of the seasoning mix over the chicken, tossing it with a half tablespoon of olive oil for even coverage.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet and cook for 6 to 8 minutes until browned and fully cooked.
- Remove the chicken from the skillet and set it aside.
- Add the remaining olive oil and then the thinly sliced onion to the skillet, cooking for about two minutes.
- Add the broccoli, zucchini, and both bell peppers.
- Sprinkle the remaining seasoning over the veggies and cook for approximately five minutes.
- Pour in the chicken broth, scraping any browned bits from the skillet.
- Return the chicken and its juices to the skillet and stir everything together for one additional minute.
- Remove from heat and garnish with chopped parsley if desired.
Notes
Use fresh, quality ingredients for best flavor. Consider pre-cut vegetables or alternative proteins for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American