Chicken Veggie Skillet (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 pound chicken breasts, skinless and boneless, diced into 1-inch chunks
02 -
2 tablespoons olive oil, split
03 -
Salt and black pepper, as needed
→ Herb Blend
04 -
½ teaspoon dried rosemary
05 -
½ teaspoon garlic powder
06 -
½ teaspoon paprika
07 -
½ teaspoon onion powder
08 -
½ teaspoon thyme, dried
09 -
¼ to ½ teaspoon chili powder, depending on taste
→ Veggies and Extras
10 -
1 cup bite-sized broccoli florets (about 3)
11 -
1 small red bell pepper, chunks
12 -
1 small yellow bell pepper, chunks
13 -
¼ cup chicken broth (low sodium)
14 -
1 zucchini, cut into half-moons
15 -
1 small yellow onion, thin slices
16 -
Fresh parsley, finely chopped for garnishing
# Instructions:
01 -
Dice the chicken into 1-inch cubes, then sprinkle them with salt and pepper to taste. Set aside before blending the spices.
02 -
Stir garlic powder, onion powder, rosemary, thyme, paprika, and chili powder in a small bowl. Keep half for the veggies and use the rest for the chicken.
03 -
Season the chicken with half your spice mix and ½ tablespoon of olive oil. Heat 1 tablespoon of oil in a large skillet over medium-high heat, and brown the chicken for 6-8 minutes. Cover and set it aside when done.
04 -
Using the same pan, cook the onions for two minutes, then throw in the zucchini, broccoli, and bell peppers. Sprinkle the remaining seasoning mix and cook for 4-6 minutes, keeping them a bit crisp.
05 -
Pour chicken broth into the pan, add the chicken back in, and give it all a good mix. Heat together for another minute, garnish with parsley, then dig in!
# Notes:
01 -
Switch up the vegetables with what you have at home.
02 -
Broth replacement ideas: water, white wine, or apple juice.
03 -
Perfect for prepping meals—stays tasty for days!