This Healthy Chicken and Vegetables Skillet is a quick, nutritious, and flavorful meal that brings together tender chicken and a vibrant medley of vegetables. It’s an ideal dish for anyone looking for a balanced and satisfying meal that’s full of color, taste, and nutrients. With a delicious mix of fresh ingredients, including bell peppers, zucchini, and broccoli, this skillet meal is as healthy as it is hearty. Whether you’re looking for a low-calorie dinner or simply a dish that’s packed with protein and vegetables, this one-pan recipe offers the perfect combination of flavors and textures in just a short amount of time.

Why You’ll Love This Recipe

1. Nutrient-Rich Ingredients

This dish is packed with nutrient-dense vegetables like broccoli, zucchini, and bell peppers, all of which provide fiber, vitamins, and antioxidants to keep you energized.

2. Quick and Easy to Prepare

Made in a single skillet, this recipe is quick and easy to prepare, perfect for a busy weeknight meal. You can have a healthy dinner on the table in 30 minutes or less!

3. Packed with Flavor

The chicken is seasoned with a flavorful mix of spices like garlic powder, paprika, and chili powder, while the vegetables absorb all the savory goodness from the chicken and broth.

4. Customizable and Versatile

You can easily swap out vegetables based on what you have on hand or what’s in season. Try adding carrots, mushrooms, or asparagus for a new twist.

5. Low in Calories, High in Protein

This skillet meal is a low-calorie option that’s high in lean protein, thanks to the chicken, making it a healthy choice for anyone watching their weight or seeking a well-rounded meal.

Ingredients

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 (you can also use dry white wine, apple juice, or water)

Chopped fresh parsley for garnish

Variations

Add More Vegetables: You can add extra veggies like mushrooms, carrots, or snap peas for more variety.
Spicy Option: For a spicy kick, add some crushed red pepper flakes or a diced jalapeño to the skillet.

Swap the Protein: Replace chicken with turkey, shrimp, or tofu for a different protein option.
Grains Option: Serve the dish over brown rice, quinoa, or couscous to make it a heartier meal.

How to Make the Recipe

Step 1: Cook the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with salt, black pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Cook the chicken, stirring occasionally, until browned and cooked through (about 7-8 minutes). Remove the chicken from the skillet and set aside.

Step 2: Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, broccoli florets, zucchini, and bell peppers. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften but still have some crispness.

Step 3: Add the Broth

Pour in the chicken broth (or wine, apple juice, or water). Stir well to combine and deglaze the pan, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes.

Step 4: Combine the Chicken and Vegetables

Return the cooked chicken to the skillet with the vegetables and broth. Stir to combine, allowing everything to heat through and the flavors to meld together, about 2 minutes. Adjust seasoning with salt and pepper to taste.

Step 5: Garnish and Serve

Remove from heat and sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve hot.

Tips for Making the Recipe

Don’t Overcrowd the Pan: If you have a smaller skillet, you might want to cook the chicken and vegetables in batches to ensure they cook evenly.
Use a Nonstick Skillet: A nonstick skillet helps prevent the chicken from sticking, and makes cleanup much easier.

Adjust the Heat: If you like your vegetables with a little more crunch, reduce the cooking time slightly to keep them al dente.
Meal Prep: This recipe can be made ahead of time and stored for easy lunches throughout the week.

How to Serve

This Healthy Chicken and Vegetables Skillet can be enjoyed on its own as a low-carb meal or served over a bed of rice or quinoa for a more filling option. You can also pair it with a side salad for an even lighter meal. This dish is also great as a filling for wraps or as a topping for whole-grain toast for a delicious twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to prevent drying out.

Freezing

This skillet meal can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, simply microwave the leftovers or warm them in a skillet over low heat until heated through. Add a bit of broth or water to maintain the dish’s moisture.

FAQs

1. Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used in place of fresh ones. However, they might release more water while cooking, so be sure to adjust the cooking time accordingly.

2. Can I add more spice to this dish?

Yes, you can increase the chili powder or add other spices like cayenne pepper or paprika for more heat.

3. Can I use bone-in chicken for this recipe?

Bone-in chicken will work, but you will need to adjust the cooking time. Make sure to cook the chicken thoroughly and remove the bones before serving.

4. How do I make this dish vegetarian?

You can easily make this dish vegetarian by substituting the chicken with tofu, tempeh, or another plant-based protein.

5. Can I make this recipe in a slow cooker?

While this recipe is designed for the stovetop, you can adapt it by browning the chicken in a skillet first and then finishing the dish in a slow cooker with the vegetables and broth for 3-4 hours on low.

6. What can I serve this with besides rice?

You can serve this dish with couscous, quinoa, or even spiralized zucchini noodles for a low-carb alternative.

7. Can I use a different kind of broth?

Yes, you can use vegetable broth for a vegetarian option or even beef broth for a different flavor profile.

8. Can I use other vegetables?

Absolutely! This dish is versatile, and you can add or swap vegetables like carrots, peas, or spinach depending on what you have on hand.

9. How do I make this dish gluten-free?

This recipe is naturally gluten-free, but be sure to check the labels on your broth and spices to confirm there are no hidden gluten-containing ingredients.

10. How do I make the chicken extra tender?

To ensure the chicken is tender, don’t overcook it. Chicken breasts should be cooked just until the internal temperature reaches 165°F (75°C).

Conclusion

This Healthy Chicken and Vegetables Skillet is an easy, nutritious, and delicious meal that’s perfect for anyone looking to enjoy a balanced, low-calorie dinner without sacrificing flavor. With tender chicken, a medley of colorful vegetables, and a simple seasoning blend, this dish is both comforting and healthy. Whether you’re meal prepping for the week or cooking a quick weeknight dinner, this recipe is sure to become a staple in your kitchen. Plus, it’s easy to customize to suit your preferences, making it a go-to for a variety of diets and tastes.