Healthy Chicken and Vegetables Skillet is a fantastic dish that brings together juicy chicken and vibrant vegetables in one colorful and delicious meal. This recipe is trending right now because it checks all the boxes for a healthy dinner: it’s quick to make, packed with nutrients, and bursting with flavor. The tender chicken combined with crisp-tender veggies creates a perfect balance of tastes and textures. Plus, it’s a one-pan meal, making cleanup a breeze!
What Goes Into This Healthy Chicken and Vegetables Skillet
- 2 tablespoons olive oil (divided)
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces (450 g)
- 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 substitute with dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
How to Make Healthy Chicken and Vegetables Skillet
- Start by cutting the chicken into 1-inch pieces. Season with salt and pepper, then set aside.
- In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken and toss to coat it evenly.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked. Transfer the chicken to a plate, cover, and set it aside.
- Return the skillet to the stove and heat the remaining olive oil. Add the sliced onions and cook for 2 minutes, until they start to soften.
- Add the broccoli, zucchini, and bell peppers to the skillet. If necessary, add a little more olive oil. Season with the rest of the spice mix, plus some salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Pour in the chicken broth, stirring to combine everything.
- Return the cooked chicken along with its juices to the skillet. Stir everything together and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed.
- Garnish with fresh parsley and serve!
Why This Healthy Chicken and Vegetables Skillet Is So Popular Right Now
With more people focusing on healthier eating habits, quick, nutritious recipes like this one are in high demand. Many are looking for meals that are not only healthy but also easy to prepare after a long day. Plus, this dish is perfect for those busy weeknights when you want something comforting and satisfying without spending hours in the kitchen.
Best Ways to Serve It
You can serve Healthy Chicken and Vegetables Skillet for dinner or even as a hearty lunch. It pairs wonderfully with a side of quinoa or brown rice for extra fiber, or you can enjoy it as is for a lower-carb option. If you like a little extra crunch, top it with some toasted nuts or seeds. This dish brings vibrant colors to the table, making it a joy to serve your family and friends!
Helpful Tricks
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the skillet or microwave.
- Flavor Variations: Feel free to mix up the vegetables based on what you have on hand or what’s in season. Asparagus, carrots, and snap peas would all work great!
- Add Some Heat: If you like a bit more spice, add a dash of red pepper flakes to the skillet while cooking the veggies.
Healthy Chicken and Vegetables Skillet FAQs
1. Can I use frozen vegetables?
Yes, you can! Just add them in during the veggie cooking step, but keep in mind that they may release more moisture.
2. Is this dish gluten-free?
Absolutely! All the ingredients used are naturally gluten-free.
3. Can I make this ahead of time?
Yes, you can prep the ingredients ahead and cook it just before serving for the best flavor and texture.
4. What other proteins can I use?
You can use turkey, shrimp, or even tofu for a plant-based option!
Try making Healthy Chicken and Vegetables Skillet at home for a delightful meal that’s sure to please everyone at the table. Enjoy the freshness and ease of this one-pan dish!
Healthy Chicken and Vegetables Skillet
A quick and nutritious one-pan meal with juicy chicken and vibrant vegetables, perfect for a healthy dinner.
Chicken and Seasoning
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 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
Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 small 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
Cooking Liquid and Garnish
- ¼ cup low-sodium chicken broth (or substitute with dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Preparation
- Start by cutting the chicken into 1-inch pieces. Season with salt and pepper, then set aside.
- In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken and toss to coat it evenly.
Cooking Chicken
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
- Transfer the chicken to a plate, cover, and set it aside.
Cooking Vegetables
- Return the skillet to the stove and heat the remaining olive oil. Add the sliced onions and cook for 2 minutes, until they start to soften.
- Add the broccoli, zucchini, and bell peppers to the skillet. If necessary, add a little more olive oil. Season with the rest of the spice mix, plus some salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Pour in the chicken broth, stirring to combine everything.
- Return the cooked chicken along with its juices to the skillet. Stir everything together and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed.
Serving
- Garnish with fresh parsley and serve!
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the skillet or microwave. Feel free to mix up the vegetables based on what you have on hand or what’s in season. If you like a bit more spice, add a dash of red pepper flakes while cooking the veggies.
