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Healthy Chicken and Vegetables Skillet

A quick and healthy one-pan meal featuring lean chicken and colorful vegetables, perfect for a lighter, diabetic-friendly dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • salt and fresh ground black 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
For the Vegetables
  • 1 small yellow onion, thinly sliced
  • 3 cups bite-size broccoli florets
  • 1 small zucchini, thinly sliced and cut into half-moons
  • 1 small yellow bell pepper, cut into 1-inch chunks
  • 1 small red bell pepper, cut into 1-inch chunks
  • ¼ cup low sodium chicken broth (or dry white wine/apple juice/water)
  • chopped fresh parsley, for garnish

Method
 

Preparation
  1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
  2. 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.
  3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
Cooking
  1. 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.
  2. Transfer the chicken to a plate, cover, and set aside.
  3. 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.
  4. 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.
  5. Pour in the chicken broth and stir to combine.
  6. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
  7. Remove from heat, taste, and adjust seasoning if needed.
  8. Garnish with parsley and serve.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet over low heat with a splash of broth to keep the chicken moist. For freezer storage, cool the skillet fully, place it in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.