Enjoy a quick and flavorful Chicken and Vegetables Skillet, perfect for a low carb dinner packed with protein and nutrients.

Scale

2 tablespoons olive oil

divided

1 pound boneless skinless chicken breasts

cut into 1-inch pieces

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

1 small yellow onion

thinly sliced

3 cups bite-size broccoli florets

1 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

you can also use dry white wine

apple juice

or water

chopped fresh parsley

for garnish

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
Add the seasoned chicken to the skillet and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, then add the sliced onion, broccoli florets, zucchini, yellow bell pepper, and red bell pepper. Sauté for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour in the chicken broth. Stir to combine and cook for an additional 2-3 minutes until everything is heated through.
Garnish with chopped fresh parsley before serving.

Feel free to customize the vegetables based on your preference. This dish can be served immediately or stored in the refrigerator for meal prep.

Keywords: Chicken and Vegetables Skillet, low carb dinner, healthy chicken recipe, skillet meals, quick dinner