Can I make this ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets the flavors settle naturally. Store the chicken and vegetables in the refrigerator and reheat gently when you are ready to eat.

Is the chicken safe if I see a slight pink in the center?

Cooked chicken should not be pink in the center. Check the internal pieces by cutting one larger piece open; the juices should run clear and the texture should not be rubbery. If you prefer a precise check, an instant-read thermometer should register 165 degrees Fahrenheit.

Can I use frozen vegetables?

You can, though fresh will provide the best texture. If you use frozen broccoli or peppers, add them later and reduce the liquid slightly. Cook a few minutes longer and check texture more often to avoid a mushy result.

How can I keep the vegetables crisp-tender?

Cook them over medium-high heat, avoid overcrowding the pan, and keep an eye on timing. If necessary, finish with a splash of broth and a lid for a minute to steam them just until tender.

Can I make this dish gluten-free or dairy-free?

Yes. The recipe is naturally dairy-free. To ensure gluten-free, check your spices and broth labels for hidden gluten. Serve over rice or a gluten-free grain for a complete meal.

Healthy Chicken and Vegetables Skillet 2026

Description

A straightforward and comforting skillet dish featuring chicken and crisp-tender vegetables, perfect for weeknight meals.

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 (or dry white wine, apple juice, or water)
Chopped fresh parsley, for garnish

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Instructions

Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
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.
Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
Transfer the chicken to a plate, cover, and set aside.
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. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes until crisp-tender.
Pour in the chicken broth and stir to combine.
Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
Remove from heat, taste, and adjust seasoning if needed.
Garnish with parsley and serve.

Notes

For best results, cut the chicken into uniform pieces and ensure the vegetables are of similar sizes. Adjust seasoning and incorporate variations based on preference.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg