Chicken and Vegetables Skillet

Details

• Number of servings: 4

• Cook time: 40 minutes

Ingredients

• 2 tablespoons olive oil

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces

• Salt and fresh ground 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 yellow onion, thinly sliced

• 3 cups bite-size broccoli florets

• 1 zucchini, thinly sliced and cut into half-moons

• 1 yellow bell pepper, cut into 1-inch chunks

• 1 red bell pepper, cut into 1-inch chunks

• 1/4 cup low sodium chicken broth (may replace with white wine or water)

• Chopped fresh parsley, for garnish

Steps

1. Season chicken with salt and pepper.

2. In a small bowl combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning onto the chicken.

3. Add 1/2 tablespoon olive oil to chicken and toss around to coat evenly.

4. Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat.

5. Add chicken pieces to hot oil and cook for about 6 to 8 minutes, or until browned on all sides and chicken is cooked through.

6. Remove chicken and juices from skillet. Set aside and keep covered.

7. Return skillet to heat and add remaining olive oil.

8. Add the onion to the skillet and cook for 2 minutes until translucent.

9. Stir in broccoli, zucchini, and peppers. Add more oil to the skillet, if needed.

10. Season with remaining spice mix, salt, and pepper. Continue to cook for 4 to 6 minutes, or until vegetables are tender.

11. Stir in the chicken broth.

12. Return chicken and any chicken juices to the skillet. Stir to combine and cook for a minute.

13. Remove from heat. Taste for salt and adjust accordingly.

14. Garnish with parsley.

Notes

Adapted from Diethood.