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Colorful One-Pot Chicken & Veggie Delight (A Healthy Feast)

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This Colorful One-Pot Chicken & Veggie Delight is a vibrant and nutritious dish that combines tender chicken pieces with an array of fresh vegetables, all seasoned with aromatic herbs and spices. With minimal cleanup and a healthy balance of protein and vegetables, this one-pot meal is perfect for a quick and satisfying weeknight dinner.

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 (adjust to heat preference)

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 (or dry white wine, apple juice, or water)

Chopped fresh parsley (for garnish)

Instructions

  1. Season the chicken: In a bowl, season the chicken breast pieces with salt, black pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Toss well to ensure the chicken is evenly coated with the spices.
  2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces to the pan in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
  3. Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced yellow onion, and sauté for 2-3 minutes until softened and fragrant.
  4. Add the remaining vegetables: Add the broccoli florets, zucchini, yellow bell pepper, and red bell pepper to the skillet. Stir well and cook for an additional 5 minutes, allowing the vegetables to soften slightly while still retaining their color and crunch.
  5. Deglaze the pan: Pour in the chicken broth (or your preferred liquid) and stir to deglaze the bottom of the pan, scraping up any flavorful bits stuck to the skillet. Bring the broth to a simmer and cook for another 3-4 minutes, until the vegetables are tender but still vibrant.
  6. Combine chicken and veggies: Return the cooked chicken to the pan and stir to combine. Cook for an additional 2-3 minutes until everything is heated through and the flavors meld together.
  7. Garnish and serve: Garnish with freshly chopped parsley before serving. Serve the colorful one-pot chicken and veggie delight immediately, either as a standalone dish or over a bed of quinoa or brown rice for a more filling meal.

Notes

Add more veggies: Feel free to add more vegetables like mushrooms, carrots, or spinach for extra flavor and nutrients.

Make it spicy: If you like more heat, increase the amount of chili powder or add a few dashes of hot sauce to the dish.

Make it low-carb: For a low-carb version, serve this dish over cauliflower rice or enjoy it as is without a grain base.

Herb variations: You can substitute the dried thyme and rosemary with fresh herbs like basil or oregano for a different flavor profile.

Storage: Store any leftover chicken and veggie delight in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the dish in a skillet over medium heat until warmed through, adding a splash of water or chicken broth to prevent it from drying out. You can also microwave it for a quicker option.

Nutrition

Find it online: https://familydinnercooking.com/colorful-one-pot-chicken-veggie-delight-a-healthy-feast/