Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (or chicken thighs)
- Salt and black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ to ½ teaspoon chili powder, to taste
- 1 onion, thinly sliced
- 1 small head broccoli, cut into bite-sized florets
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- ¼ cup low-sodium chicken broth
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cut the chicken into 1-inch pieces and season with salt and pepper.
- In a small bowl, mix together garlic powder, onion powder, paprika, thyme, rosemary, and chili powder. Sprinkle half the seasoning over the chicken and toss with ½ tablespoon olive oil until coated.
- Heat 1 tablespoon olive oil in a large (12-inch) skillet over medium-high heat. Add chicken and cook for 6–8 minutes, until browned and cooked through. Remove chicken and set aside.
- Add remaining olive oil to the skillet. Add onion and cook 2 minutes.
- Stir in broccoli, zucchini, and bell peppers. Sprinkle with remaining seasoning and cook for about 5 minutes until crisp-tender.
- Pour in chicken broth and scrape any browned bits from the pan into the sauce. Return chicken and juices to the skillet and stir for 1 more minute.
- Remove from heat, garnish with parsley if desired, and serve hot!