Healthy Chicken and Vegetables Skillet

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

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1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.

2. Mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half over the chicken.

3. Drizzle ½ tablespoon olive oil over chicken and coat.

4. Heat 1 tablespoon olive oil in a skillet. Cook chicken 6 to 8 minutes until browned and cooked.

5. Transfer chicken to a plate and cover.

6. Add remaining oil. Cook onions 2 minutes, then broccoli, zucchini, and peppers. Season with remaining spices. Cook 4 to 6 minutes.

7. Pour in broth and stir.

8. Return chicken and juices to skillet. Cook 1 minute.

9. Remove from heat, adjust seasoning, and garnish with parsley.

Use chicken thighs if preferred.

Add mushrooms or cherry tomatoes for extra flavor.