Savory Chicken and Vegetables Skillet for Busy Weeknights

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

Calories 350

A quick and flavorful skillet recipe combining tender chicken with fresh vegetables, perfect for busy weeknights.

2 tablespoons Olive oil (Avocado oil can be used for a different flavor.)
1 pound Boneless, skinless chicken breasts (Cut into 1-inch pieces; chicken thighs can be substituted.)
to taste Salt (Basic seasoning.)
to taste Black pepper (Basic seasoning.)
1 teaspoon Garlic powder (Fresh garlic can be a delightful alternative.)
1 teaspoon Onion powder (Fresh onion can also work well.)
2 cups Broccoli (Can be swapped with asparagus or snap peas.)
1 medium Zucchini (Yellow squash can be used for variety.)
1 cup Red bell pepper (Any color bell pepper is great!)
1 cup Yellow bell pepper (Any color bell pepper is great!)
1 medium Onion (Shallots can be used for a milder flavor.)
1 teaspoon Paprika (Smoked paprika can ramp up the flavor intensity.)
1 teaspoon Dried thyme (Fresh herbs may be used if available.)
1 teaspoon Dried rosemary (Fresh herbs may be used if available.)
1 teaspoon Chili powder (Reduce or omit based on your spice tolerance.)
1 cup Low-sodium chicken broth (Swap with vegetable broth for a vegetarian option.)
2 tablespoons Chopped fresh parsley (Optional garnish.)

Heat olive oil in a skillet over medium heat. Add chicken and cook until browned, about 5-7 minutes.
Add garlic powder, onion powder, paprika, thyme, rosemary, chili powder, salt, and pepper. Cook for 1-2 minutes until fragrant.
Add chopped vegetables and cook for 5-7 minutes until tender.
Pour in chicken broth, bring to a simmer, and cook for another 3-5 minutes to meld flavors.
Garnish with chopped parsley before serving.

Feel free to customize vegetables and spices to your taste.

Calories: 350kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Chicken, skillet, Vegetables