Ingredients
Chicken
- 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
- 1½ tablespoons olive oil, divided
Vegetables
- 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
Other
- ¼ cup low sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions
- Prepare Chicken: Cut the chicken into 1-inch pieces and season with salt and pepper; set aside.
- Mix Seasonings: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder; take half of this mixture and sprinkle it evenly over the chicken pieces.
- Coat Chicken with Oil: Add ½ tablespoon olive oil to the seasoned chicken and toss to coat evenly, ensuring the spices adhere well.
- Cook Chicken: Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally until browned on all sides and cooked through.
- Set Chicken Aside: Remove the cooked chicken from the skillet, place on a plate, and keep covered to retain warmth.
- Sauté Vegetables: Return the skillet to heat and add the remaining olive oil. Add the sliced onions and cook for 2 minutes until slightly softened. Then add broccoli, zucchini, yellow bell pepper, and red bell pepper. If needed, add a little more oil to prevent sticking. Season with the remaining spice mixture, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add Chicken Broth: Pour in ¼ cup low sodium chicken broth to the skillet to add moisture and flavor into the vegetables.
- Combine Chicken and Vegetables: Return the cooked chicken and any juices collected on the plate back to the skillet. Stir gently to mix and cook together for about 1 minute to meld flavors.
- Finish and Adjust Seasoning: Remove the skillet from heat. Taste and adjust salt if necessary.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
Notes
- Use low sodium chicken broth to control the salt content.
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust chili powder quantity based on your preferred spice level.
- To keep vegetables crisp-tender, avoid overcooking; stir occasionally and check texture often.
- Serve with rice, quinoa, or crusty bread to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
