One-Pan Chicken and Veggies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil, divided
02 -
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
03 -
Salt and fresh ground black pepper, to taste
04 -
½ teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
½ teaspoon dried thyme
07 -
½ teaspoon dried rosemary
08 -
½ teaspoon paprika
09 -
¼ to ½ teaspoon chili powder
10 -
1 small yellow onion, thinly sliced
11 -
3 cups bite-size broccoli florets
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1 zucchini, thinly sliced and cut into half-moons
13 -
1 small yellow bell pepper, cut into 1-inch chunks
14 -
1 small red bell pepper, cut into 1-inch chunks
15 -
¼ cup low sodium chicken broth (you can also use dry white wine, apple juice, or water)
16 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
02 -
In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
03 -
Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
04 -
Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
05 -
Transfer the chicken to a plate, cover, and set aside.
06 -
Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
07 -
Pour in the chicken broth and stir to combine.
08 -
Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
09 -
Remove from heat, taste, and adjust seasoning if needed. Garnish with parsley and serve.
# Notes:
01 -
You can substitute chicken with tofu or shrimp for a variation
02 -
Feel free to use any vegetables you have on hand - mushrooms, asparagus, or snap peas work well too
03 -
This dish stores well in the refrigerator for up to 3 days