Chicken and Vegetables Skillet Recipe
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Diethood · by Katerina Petrovska★ 4.7 (179)

Chicken and Vegetables Skillet Recipe

NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 59%
CARBS 16G24% OF CAL
4G FIBER8G SUGAR4G OTHER
FAT 10G33% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Garlicky chicken breast with a medley of roasted vegetables in a skillet. A simple, balanced weeknight dinner that comes together in one pan.

mainamericanchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
15M
SODIUM
340MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.