Colorful One-pot Chicken & Veggie Delight
A comforting and colorful one-pot meal featuring juicy chicken and vibrant vegetables, perfect for quick weeknight dinners.
Ingredients
For the chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided 1 tablespoon for cooking chicken and 1 tablespoon for later
- 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 according to taste
For the vegetables
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 small 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 Additional broth can be added if needed
- Chopped fresh parsley for garnish Adds freshness and color
Instructions
Cooking the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken pieces and season with salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder.
- Stir to coat the chicken evenly and cook until browned and fragrant.
Adding Onions
- Add the sliced onion to the skillet and stir to combine.
- Cook until the onions are translucent and caramelized slightly.
Adding Vegetables
- Stir in broccoli, zucchini, yellow bell pepper, and red bell pepper.
- Mix well to incorporate the vegetables with the chicken.
Steaming
- Pour in the chicken broth and stir gently.
- Cover the skillet and let the mixture cook until the vegetables are tender yet crisp.
Final Touches
- Once cooked, stir everything together and adjust seasoning as needed.
- Remove from heat and garnish with chopped parsley.
Serving
- Serve warm from the skillet or transfer to a serving dish.
Notes
This dish pairs well with rice or quinoa. Leftovers reheat beautifully.