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
- 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 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
- 1/4 cup low sodium chicken broth (or white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Instructions
- Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
- In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half over the chicken.
- Drizzle 1/2 tablespoon olive oil over the chicken and toss to coat.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until browned and cooked through.
- Transfer chicken to a plate, cover, and set aside.
- Return skillet to heat and add remaining olive oil. Add onions and cook for 2 minutes.
- Add broccoli, zucchini, and peppers. Season with remaining spice mix, salt, and pepper. Cook 4–6 minutes until vegetables are crisp-tender.
- Pour in chicken broth and stir.
- Return chicken and juices to skillet, mix well, and cook for 1 more minute.
- Remove from heat, adjust seasoning if needed, garnish with parsley, and serve.
Notes
- You can swap vegetables based on what you have available.
- Great for meal prep and reheats well.
- Serve over rice, quinoa, or enjoy on its own for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving