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
- 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 with salt and pepper; set aside.
- In a small mixing bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.
- Add ½ tablespoon olive oil to the chicken and toss to coat evenly.
- Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add chicken and cook 6–8 minutes until browned and cooked through.
- Remove chicken from skillet, keep covered.
- Return skillet to heat, add remaining olive oil, stir in onions for 2 minutes. Add broccoli, zucchini, and peppers. Season with remaining spice mix and salt & pepper. Cook 4–6 minutes until vegetables are crisp-tender.
- Stir in chicken broth.
- Return chicken and juices to skillet, combine, cook 1 minute, remove from heat.
- Garnish with parsley and serve.
Notes
- You can use chicken breasts or thighs; cut evenly and pat dry for best results.
- Adjust chili powder and spices to taste.
- Substitute chicken broth with white wine, apple juice, or water for different flavors.
- Swap vegetables with your favorite, like cauliflower or asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American