Name: Healthy Chicken and Vegetables Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; 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); Chopped fresh parsley for garnish

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Skillet Shenanigans: Healthy Chicken & Veggies, Oh My!

Ever just wanna throw everything in a pan and hope for the best? 🙋‍♀️ I mean, who has time for all those complicated recipes? Not me! So, let’s chat about this super easy, healthy chicken and vegetable skillet that’s literally saved my dinners.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So you’re in the grocery store, and here’s what you need:

– 2 tablespoons olive oil (you know, for flavor and stuff)
– 1 pound boneless, skinless chicken breasts (cut into those cute little 1-inch pieces)
– Salt & fresh ground black pepper (let’s be real, you can never have enough)
– A bunch of spices: garlic powder, onion powder, thyme, rosemary, paprika, and chili powder (grab ’em all, it’s a spice party!)
– 1 small yellow onion (slice it like you mean it)
– 3 cups broccoli florets (bite-size, no one wants a giant piece)
– 1 zucchini (half-moons make everything better, trust me)
– 1 yellow bell pepper & 1 red bell pepper (you need color, right?)
– ¼ cup low sodium chicken broth (or dry white wine if you’re feeling fancy)
– Chopped fresh parsley for a pop of green at the end (so pretty!)

So Here’s Why I Make This Constantly

Okay, real talk. I started making this because I was tired of takeout and wanted something healthy that didn’t taste like cardboard. 😩 One night, I was just starved and had a fridge full of veggies that were about to meet their end. I threw everything in the skillet, prayed, and boom! Dinner magic happened. My partner was like, “Did you actually cook this?” with a forkful of greens. 😂 I felt like a kitchen rockstar!

For an extra dose of beautiful food vibes, here’s another gorgeous shot of my masterpiece!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Here’s the game-changer: don’t skip on the seasoning! Seriously, sprinkle that spice mix generously and don’t be shy! I once made this with like, half the spices because I was feeling lazy. Big mistake.

Don’t Mess This Up (My Top Tips)

1. Cut your chicken small—like, 1-inch pieces. It cooks faster and gets crispy. Nobody likes rubbery chicken.
2. Heat your skillet before throwing in the chicken. Seriously, don’t be like me and toss it in a cold pan—it’s a disaster waiting to happen.
3. Taste everything before serving. Like, don’t make your friends suffer through bland dinner. 👀
4. Veggies need love too! Don’t just toss ’em in and forget. Stir occasionally, give them some attention!

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which is a miracle), just toss them in an airtight container and pop ’em in the fridge! They’ll be good for about 3 days. Just reheat gently—microwaves can turn everything into rubber, which is… not ideal.

If You Liked This, You’ll Probably Like These Too

If you’re into this vibe, you might wanna check out my:
– One-Pan Lemon Garlic Shrimp—it’s zesty and quick!
– Spicy Chickpea Tacos—so good, you’ll forget they’re healthy!
– Crispy Cauliflower Stir-Fry—for when you wanna go veggie crazy!

So, what do you think? Are you ready to whip this up tonight? 🍽️ Or do you have a fave skillet recipe I need to know about? Let’s swap ideas!

Healthy Chicken and Vegetables Skillet

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Healthy Chicken and Vegetables Skillet is a vibrant, wholesome dish perfect for a quick weeknight dinner. This one-pan recipe combines tender chicken pieces with a colorful medley of fresh vegetables, all seasoned to perfection with aromatic herbs and spices. Ready in just 35 minutes, this meal is not only delicious but also packed with nutrients, making it a fantastic choice for health-conscious eaters.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
Salt and freshly 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)
Chopped fresh parsley for garnish

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Instructions

Season the chicken pieces with salt, pepper, and half of the spice mix. Toss with ½ tablespoon of olive oil.
Heat the remaining olive oil in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes until browned and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add onions and cook for 2 minutes before adding broccoli, zucchini, and bell peppers. Season with the remaining spice mix and cook for an additional 4 to 6 minutes until vegetables are crisp-tender.
Pour in the chicken broth and mix well. Return the chicken to the skillet, stir everything together, and cook for another minute.
Adjust seasoning if necessary and garnish with parsley before serving.