If you’re looking for a meal that’s both healthy and incredibly flavorful, this Healthy Chicken and Vegetables Skillet is the perfect choice.
Packed with lean protein, vibrant vegetables, and aromatic spices, this dish comes together in just 35 minutes, making it an ideal option for busy weeknights or when you’re craving something wholesome and satisfying.
Why You’ll Love This Recipe
This skillet meal is not only delicious but also versatile. You can easily swap out the vegetables or adjust the seasoning to suit your taste. Plus, it requires minimal cleanup since everything is cooked in one pan—perfect for those nights when you don’t want to spend hours washing dishes!
Ingredients You’ll Need
This recipe serves four and requires simple, wholesome ingredients that you may already have in your kitchen:
- 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 (adjust based on 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 substitute with dry white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Equipment Needed
To make this recipe, you’ll need just a few basic kitchen tools:
- A 12-inch cast iron skillet or any large skillet
- A chef’s knife for chopping ingredients
- A cutting board for prepping your veggies and chicken
Step-by-Step Instructions
Follow these simple steps to create a vibrant and nutritious meal that’s sure to impress:
1. Prep the Chicken
Start by cutting your chicken breasts into 1-inch pieces. Season them with salt and pepper, then set them aside. In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this spice mix over the chicken and drizzle with ½ tablespoon of olive oil. Toss everything to coat evenly.
2. Cook the Chicken
Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces. Cook for 6 to 8 minutes, turning occasionally, until the chicken is browned and fully cooked through. Transfer the chicken to a plate, cover it to keep warm, and set aside.
3. Sauté the Vegetables
Return the skillet to the stove and heat the remaining olive oil. Add the sliced onions and cook for about 2 minutes until they soften slightly. Next, add the broccoli florets, zucchini slices, and bell peppers. If needed, drizzle in a bit more olive oil to prevent sticking. Sprinkle the remaining spice mix over the vegetables and season with additional salt and pepper to taste. Stir occasionally and cook for 4 to 6 minutes until the vegetables are crisp-tender.
4. Add the Broth
Pour in the chicken broth (or your chosen substitute) and stir to combine. The liquid will help deglaze the skillet, picking up all those delicious browned bits stuck to the bottom of the pan.
5. Combine Everything
Return the cooked chicken (along with any juices on the plate) back into the skillet. Stir everything together and let it cook for another minute to ensure all the flavors meld beautifully.
6. Garnish and Serve
Remove the skillet from heat and taste your dish. Adjust seasoning if needed. Garnish with freshly chopped parsley for a pop of color and extra freshness. Serve immediately.
Tips for Success
- Customize Your Veggies: Don’t have broccoli or zucchini on hand? Feel free to substitute with green beans, asparagus, or even mushrooms.
- Spice Level: Adjust the chili powder based on your heat tolerance. If you like it mild, stick to ¼ teaspoon; if you love a kick of spice, go for the full ½ teaspoon.
- Meal Prep-Friendly: This dish stores well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Why This Recipe Is a Winner
This Healthy Chicken and Vegetables Skillet is more than just a quick dinner—it’s a well-balanced meal that’s packed with nutrients. The chicken provides lean protein to keep you full, while the colorful vegetables are rich in vitamins and antioxidants. Plus, cooking everything in one skillet means you retain more flavor and nutrients while saving time on cleanup.
Serving Suggestions
While this dish is hearty enough to stand alone, you can also pair it with some simple sides for an even more satisfying meal:
- Serve over steamed rice, quinoa, or cauliflower rice for added texture.
- Add a side of crusty whole-grain bread to soak up any leftover juices.
- Pair with a light salad for extra greens.
Final Thoughts
This Healthy Chicken and Vegetables Skillet is proof that nutritious meals don’t have to be complicated or time-consuming. With its vibrant colors, bold flavors, and easy preparation, it’s bound to become a staple in your weekly menu rotation. Whether you’re cooking for your family or meal-prepping for yourself, this recipe checks all the boxes: healthy, delicious, and incredibly satisfying.
So grab your skillet and give this recipe a try tonight—you won’t be disappointed!
Print
Healthy Chicken and Vegetables Skillet
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Description
This Healthy Chicken and Vegetables Skillet is a quick and balanced one-pan dinner packed with protein and colorful veggies. Seasoned with herbs and spices, and finished with a splash of broth, it’s a light, flavorful, and satisfying meal perfect for busy weeknights.
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
- 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 (adjust to taste)
- 1 small yellow onion, thinly sliced
- 3 cups broccoli florets, cut into bite-size pieces
- 1 zucchini, thinly sliced and halved
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
- 1/4 cup low sodium chicken broth (or apple juice, dry white wine, 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 garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half over the chicken.
Drizzle 1/2 tablespoon olive oil over the chicken and toss to coat.
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
Add chicken to the skillet and cook for 6–8 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and cover.
Add the remaining olive oil to the skillet. Add sliced onions and sauté for 2 minutes.
Add broccoli, zucchini, and bell peppers. Sprinkle with the remaining spice mix, season with salt and pepper, and cook for 4–6 minutes, stirring occasionally, until vegetables are crisp-tender.
Pour in the chicken broth and stir to combine.
Return the chicken (with juices) to the skillet and stir everything together. Cook for 1 more minute.
Remove from heat, taste, and adjust seasoning if needed. Garnish with chopped parsley and serve.
Notes
For added depth of flavor, sauté the vegetables in batches for better browning.
You can substitute other veggies such as green beans or mushrooms.
Serve over rice, quinoa, or cauliflower rice for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 30 g
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 75 mg
- Fiber: 320 mg
- Protein: 3 g
- Cholesterol: 4 g
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