Super Easy And Fast Meals For Pregnant & Mom

Chicken and Vegetables Skillet Recipe

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and fresh ground 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 yellow onion, thinly sliced
• 3 cups bite-size broccoli florets
• 1 zucchini, thinly sliced and cut into half-moons
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch chunks
• ¼ cup low sodium chicken broth, you can also use dry white wine or water
• Chopped fresh parsley, for garnish

Instructions 

• Cut chicken into 1-inch pieces and season with salt and pepper; set aside.
• 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.
• Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
• Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat.
• Add chicken pieces to the hot oil and cook for about 6 to 8 minutes, or until browned on all sides and chicken is cooked through.
• Remove chicken from skillet; set aside in a plate and keep covered.
• Return skillet to the heat and add remaining olive oil.
• To the skillet add the onion and cook for 2 minutes.
• Stir in broccoli, zucchini, and peppers. Add more oil to the skillet, if needed.
• Season with remaining spice mix plus salt and pepper, and continue to cook for 4 to 6 minutes, or until vegetables are crisp tender.Stir couple times during the cooking process.
• Stir in the chicken broth.
• Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.
• Remove from heat. Taste for salt and adjust accordingly.
• Garnish with parsley.
• Serve.

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