Super Easy And Fast Meals For Pregnant & Mom

Chicken and Vegetables Skillet Recipe


  • 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


  • 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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