Healthy Chicken Skillet (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 lb chicken breasts, no bones or skin, chopped into bite-sized chunks
02 -
2 tbsp olive oil, keep these separated
03 -
Salt and fresh ground black pepper, adjust to your liking
→ Flavoring Mix
04 -
1/2 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
1/2 tsp dried rosemary
07 -
1/2 tsp dried thyme
08 -
1/2 tsp smoked paprika
09 -
1/4 to 1/2 tsp chili powder (choose your heat level)
→ Veggies
10 -
1 small yellow onion, sliced super thin
11 -
3 cups small broccoli florets
12 -
1 zucchini, cut into half-circle slices
13 -
1 small red pepper, cut into chunks
14 -
1 small yellow pepper, cut into chunks
15 -
1/4 cup chicken broth, low-sodium option
16 -
Chopped parsley for topping
# Instructions:
01 -
Chop chicken into little cubes and sprinkle salt and pepper for seasoning. Set it aside while you combine spices.
02 -
In a bowl, mix the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Keep half for the chicken, and use the rest on the veggies later.
03 -
Mix chicken chunks with half the spice mix and 1/2 tbsp of olive oil. Heat 1 tbsp of olive oil in a large skillet on medium-high and cook the chicken for about 6-8 minutes until you see a nice golden color. Cover it and move it aside.
04 -
Using that same skillet, sauté the onions first for about 2 minutes. Toss in the broccoli, zucchini, and both peppers. Add the rest of the spice mix and cook them for 4-6 minutes, leaving them a bit crunchy.
05 -
Pour in the chicken broth, toss the cooked chicken back in, and give it all a good stir. Let it cook for just a minute until warmed up, then sprinkle parsley on top before serving.
# Notes:
01 -
Swap out any of the veggies for ones you already have at home
02 -
Broth can be replaced with water, wine, or even apple juice
03 -
Makes awesome leftovers and can last a few days