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 or apple juice
- chopped fresh parsley for garnish
Instructions
- Cut chicken into 1-inch pieces, season with salt and pepper, and set aside.
- Mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder in a small bowl. Season chicken with half of the mixture.
- Drizzle half tablespoon olive oil over seasoned chicken and toss.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken; cook for 6–8 minutes until browned. Set aside.
- In the same skillet, add remaining olive oil, then onions; sauté for 2 minutes. Add broccoli, zucchini, and bell peppers; cook for 4–6 minutes until crisp-tender.
- Stir in chicken broth (or alternative) and return cooked chicken to the skillet; combine well.
- Heat through for an additional minute before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg