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Chicken and Vegetables Skillet Recipe

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A speed-oriented one-pan meal with chicken and seasonal vegetables, delivering flavor and nutrition with minimal cleanup.

Ingredients

Scale
  • 1 lb chicken breast or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 tablespoon olive oil (for tossing)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Salt, to taste
  • Pepper, to taste
  • 1 cup chopped onions
  • 2 cups broccoli florets
  • 1 cup sliced zucchini
  • 1 cup bell peppers, sliced
  • 1/2 cup chicken broth
  • Fresh parsley, for garnish

Instructions

  1. Cut the chicken into 1-inch pieces and season with salt and pepper; set aside.
  2. In a small mixing bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.
  3. Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
  4. Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for about 6 to 8 minutes, or until browned on all sides and cooked through.
  5. Remove the chicken from the skillet and set aside covered.
  6. Return the skillet to heat and add remaining olive oil. Stir in the onions and cook for 2 minutes. Add broccoli, zucchini, and peppers, season with remaining spice mix, salt, and pepper, and cook for 4 to 6 minutes until crisp-tender.
  7. Add chicken broth to deglaze the pan.
  8. Return chicken and any juices to the skillet; stir and cook for 1 minute.
  9. Remove from heat, taste for seasoning, and adjust as necessary.
  10. Garnish with parsley and serve.

Notes

For best results, let the chicken rest covered after cooking to retain juices. Adjust cooking time for larger batches and sauté in batches if necessary.

Nutrition

Find it online: https://easyumrecipes.com/chicken-and-vegetables-skillet-recipe/