Description
A quick and easy chicken and vegetable skillet, perfect for a healthy and family-friendly dinner. Packed with nutrients and flavor, this recipe is a lifesaver on busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 cups broccoli florets
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- Cooked quinoa or brown rice
- Fresh parsley, chopped (optional garnish)
Instructions
- In a bowl, combine the chicken cubes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss to coat evenly.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet. Add the bell peppers, zucchini, red onion, and broccoli florets. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are tender-crisp.
- Stir in the diced tomatoes (with their juice) and chicken broth. Bring to a simmer and cook for 3-5 minutes, allowing the flavors to meld.
- Return the cooked chicken to the skillet with the vegetables. Stir to combine. Reduce the heat to low, cover, and simmer for 10 minutes, or until the flavors are well combined and the vegetables are tender.
- Serve over cooked quinoa or brown rice. Garnish with fresh parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg