A quick and flavorful dish featuring tender chicken and vibrant veggies, perfect for busy weeknights.
Author:tastysavvy_admin
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Sautéing
Cuisine:American
Diet:Paleo
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
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
Chopped fresh parsley for garnish
Instructions
Cut the chicken into 1-inch pieces and season with salt and pepper.
In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and a pinch of chili powder. Sprinkle half over the chicken.
Drizzle ½ tablespoon of olive oil over the chicken and toss to coat evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until browned and fully cooked. Transfer the chicken to a plate and set aside.
In the same skillet, heat the remaining olive oil. Add the sliced onions and cook for about 2 minutes, then add broccoli, zucchini, and bell peppers. Sprinkle in the remaining seasonings, salt, and pepper. Cook for 4-6 minutes until the veggies are crisp-tender.
Pour in the chicken broth and stir to combine.
Return the cooked chicken and any accumulated juices back into the skillet. Stir everything together and cook for another minute to heat through.
Remove from heat, taste, and adjust seasoning if needed. Garnish with chopped parsley and serve immediately.
Notes
For a complete meal, serve this dish over quinoa or brown rice. You can also use pre-cut vegetables for convenience.