Healthy Chicken and Vegetables Skillet

INGREDIENTS

• 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 broccoli florets bite-size
• 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)
• fresh parsley chopped for garnish

INSTRUCTIONS

1. 1 Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
2. 2 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.
3. 3 Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
4. 4 Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
5. 5 Transfer the chicken to a plate, cover, and set aside.
6. 6 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. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
7. 7 Pour in the chicken broth and stir to combine.
8. 8 Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
9. 9 Remove from heat, taste, and adjust seasoning if needed.
10. 10 Garnish with parsley and serve.