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 apple vinegar, apple juice, or water)
- Chopped fresh parsley (for garnish)
Instructions
- Cut chicken into 1-inch pieces and season with salt, pepper, and half of the spice mix.
- Heat olive oil in a large skillet over medium-high heat; cook chicken until browned (6–8 minutes). Remove and keep warm.
- In the same skillet, add remaining olive oil, sauté onions for 2 minutes, then add broccoli, zucchini, and bell peppers. Season and cook until crisp-tender (4–6 minutes).
- Stir in chicken broth and return chicken to the skillet; mix well and heat through (1 minute).
- Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg