Chicken and Vegetables Skillet (Print Version)

# Ingredients:

→ Chicken & Oil

01 - 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
02 - 2 tablespoons olive oil, divided

→ Seasonings

03 - ½ teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon dried thyme
06 - ½ teaspoon dried rosemary
07 - ½ teaspoon paprika
08 - ¼ to ½ teaspoon chili powder
09 - Salt and fresh ground pepper to taste

→ Vegetables

10 - 1 small yellow onion, thinly sliced
11 - 3 cups bite-size broccoli florets
12 - 1 zucchini, thinly sliced into half-moons
13 - 1 small yellow bell pepper, cut into 1-inch chunks
14 - 1 small red bell pepper, cut into 1-inch chunks

→ Liquid & Garnish

15 - ¼ cup low sodium chicken broth
16 - Fresh parsley, chopped for garnish

# Instructions:

01 - Cut chicken into 1-inch pieces, season with salt and pepper. Mix seasonings and use half to coat chicken with ½ tablespoon oil
02 - Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken 6-8 minutes until browned. Remove and cover
03 - Add remaining oil and cook onions 2 minutes. Add other vegetables, season with remaining spice mix, cook 4-6 minutes until crisp-tender
04 - Add broth, return chicken to pan, and cook 1 minute more. Garnish with parsley

# Notes:

01 - Can substitute broth with white wine, apple juice, or water
02 - Vegetables should be crisp-tender, not overcooked

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