Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 3 cups bite-size broccoli florets
- 1 small zucchini
- 1 small yellow bell pepper
- 1 small red bell pepper
- ¼ cup low sodium chicken broth
- 2 tablespoons olive oil, divided
- 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
- chopped fresh parsley for garnish
Instructions
- Cut the chicken into 1-inch pieces and season with salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes until browned and cooked through.
- Remove the chicken from the skillet and keep warm. In the same skillet, sauté onions for 2 minutes before adding broccoli, zucchini, and bell peppers; cook until crisp-tender.
- Stir in chicken broth and return the chicken to the skillet. Cook for another minute until heated through.
- Adjust seasoning if needed and garnish with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of recipe (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg