Garlic Herb Chicken Veggie Skillet (Print Version)

# Ingredients:

→ Protein

01 - 1 pound boneless skinless chicken breasts, patted dry and cut into 1-inch pieces

→ Seasonings & Spices

02 - ½ teaspoon garlic powder
03 - ½ teaspoon onion powder
04 - ½ teaspoon dried thyme
05 - ½ teaspoon dried rosemary
06 - ½ teaspoon paprika
07 - ¼ to ½ teaspoon chili powder, depending on heat preference
08 - Sea salt and freshly ground black pepper, to taste

→ Fresh Vegetables

09 - 3 cups broccoli florets, cut into bite-sized pieces
10 - 1 medium zucchini, thinly sliced into half-moons
11 - 1 small yellow bell pepper, cut into 1-inch chunks
12 - 1 small red bell pepper, cut into 1-inch chunks
13 - 1 small yellow onion, thinly sliced

→ Cooking & Finishing

14 - 2 tablespoons extra virgin olive oil, divided
15 - ¼ cup low-sodium chicken broth
16 - Fresh parsley leaves, roughly chopped for garnish

# Instructions:

01 - Pat the chicken pieces dry with paper towels and place in a medium bowl. Season with salt and freshly ground black pepper. In a separate small bowl, mix together the garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Take half of this seasoning mixture and sprinkle it over the chicken. Drizzle with ½ tablespoon olive oil and toss until all pieces are evenly coated.
02 - Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer, being careful not to crowd the pan (work in batches if necessary). Cook for 6-8 minutes, turning occasionally with tongs, until the chicken is golden brown on all sides and the internal temperature reaches 165°F. Transfer the chicken to a clean plate and cover loosely with foil to keep warm.
03 - Return the same skillet to medium-high heat and add the remaining ½ tablespoon olive oil. Add the sliced onions and cook for 2 minutes until they begin to soften and turn translucent. Add the broccoli florets, zucchini slices, and bell pepper chunks. Sprinkle with the remaining spice mixture plus a pinch more salt and pepper. Stir frequently and cook for 4-6 minutes until the vegetables are bright in color and crisp-tender.
04 - Pour the chicken broth into the skillet with the vegetables and stir, scraping up any flavorful browned bits from the bottom of the pan. Bring to a gentle simmer for about 1 minute. Return the cooked chicken and any accumulated juices to the skillet, gently folding everything together. Cook for another 1-2 minutes until everything is heated through and the flavors have melded.
05 - Remove the skillet from heat and taste, adjusting salt and pepper if needed. Sprinkle generously with freshly chopped parsley just before serving. Serve hot directly from the skillet for a rustic presentation or transfer to a serving platter.

# Notes:

01 - This colorful skillet meal provides a complete protein and vegetable dinner in one pan, perfect for busy weeknights.
02 - The chicken can be cut and seasoned up to 24 hours in advance and stored in the refrigerator until ready to cook.
03 - Leftovers keep well refrigerated for up to 3 days and are excellent for meal prep lunches.

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