Chicken Veg Skillet (Printable Version)
A simple one-pan dish with tender chicken and fresh veggies cooked in a light sauce.
# What You'll Need:
01 -
1 yellow bell pepper, cut into chunks.
02 -
1/2 teaspoon garlic powder.
03 -
3 cups broccoli florets.
04 -
1 zucchini, sliced into rounds.
05 -
1 pound chicken breasts, diced into 1-inch cubes.
06 -
1/4 cup chicken broth, low in sodium.
07 -
1 small yellow onion, cut into thin slices.
08 -
1 red bell pepper, cut into chunks.
09 -
2 tablespoons olive oil, split into two portions.
10 -
Fresh parsley to sprinkle on top.
11 -
1/2 teaspoon paprika.
12 -
1/4-1/2 teaspoon chili powder, depending on taste preferences.
13 -
1/2 teaspoon dried rosemary.
14 -
1/2 teaspoon dried thyme.
15 -
1/2 teaspoon onion powder.
# Steps to Follow:
01 -
Rub the chicken with oil, then add salt, pepper, and part of the spice blend to coat.
02 -
Sear the chicken in oil over medium heat for about 6-8 minutes until it’s done. Move it to a plate for now.
03 -
Sauté the onion for 2 minutes, toss in the veggies, and mix in the leftover spices. Cook until they’re slightly tender—about 4-6 minutes.
04 -
Stir in the broth, then put the chicken back in the pan. Let it warm through for a minute and top with parsley.
# Additional Notes:
01 -
Feel free to swap in quick-cooking veggies of your choice.
02 -
You can use wine or apple juice instead of broth.
03 -
This works great in a heavy cast iron pan.