Chicken and Vegetables Skillet (Printable Version)

# What You'll Need:

01 - 2 tablespoons olive oil, divided

→ Protein

02 - 1 pound boneless skinless chicken breasts, cut into 1-inch pieces

→ Seasonings

03 - Salt and fresh ground black pepper, to taste
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon dried thyme
07 - ½ teaspoon dried rosemary
08 - ½ teaspoon paprika
09 - ¼ to ½ teaspoon chili powder

→ Vegetables

10 - 1 small yellow onion, thinly sliced
11 - 3 cups bite-size broccoli florets
12 - 1 zucchini, thinly sliced and cut into half-moons
13 - 1 small yellow bell pepper, cut into 1-inch chunks
14 - 1 small red bell pepper, cut into 1-inch chunks

→ Liquid

15 - ¼ cup low sodium chicken broth
16 - Chopped fresh parsley, for garnish

# How to Make It:

01 - Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
02 - In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
03 - Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
04 - Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
05 - Transfer the chicken to a plate, cover, and set aside.
06 - Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
07 - Pour in the chicken broth and stir to combine.
08 - Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
09 - Remove from heat, taste, and adjust seasoning if needed.
10 - Garnish with parsley and serve hot.

# Handy Tips:

01 - You can substitute chicken broth with dry white wine, apple juice, or water.

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