Description
A delicious and healthy chicken and vegetable sauté recipe perfect for a quick dinner.
Ingredients
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
Instructions
- Heat 1 tablespoon of olive oil in a large skillet 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 until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Add the sliced onion, broccoli florets, zucchini, yellow bell pepper, and red bell pepper. Sauté until the vegetables are tender, about 5-6 minutes.
- Add the chicken back into the skillet along with the chicken broth. Stir to combine and heat through for another 2-3 minutes.
- Serve hot.
Notes
- This dish can be served over rice or quinoa for a more filling meal.
- Feel free to add or substitute your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg