Simple Chicken & Veggie Dish (Printable Version)

An easy, all-in-one meal blending tender chicken with vibrant broccoli, zucchini, and peppers—perfect for weeknights.

# Ingredients:

→ Main Ingredients

01 - 1 pound of skinless, boneless chicken breasts, diced into 1-inch cubes
02 - 2 tablespoons of olive oil, split between uses
03 - 1 small red bell pepper, chopped into chunky 1-inch pieces
04 - 1 small yellow bell pepper, also cut into large chunks
05 - 1 small yellow onion, sliced finely
06 - Season with salt and black pepper as you like
07 - ¼ to ½ teaspoon of chili powder
08 - ½ teaspoon of paprika
09 - ½ teaspoon of dried thyme
10 - ½ teaspoon of dried rosemary
11 - ½ teaspoon of onion powder
12 - ½ teaspoon of garlic powder
13 - 1 zucchini, cut into half-moon slices
14 - 3 cups of broccoli florets, trimmed to bite-size pieces
15 - ¼ cup of low-sodium chicken broth (swaps: wine, apple juice, or water)
16 - Fresh parsley, chopped; sprinkle on top as a garnish

# Steps:

01 - Dice the chicken into even pieces, sprinkle on some salt and pepper, then let it rest.
02 - Mix garlic powder, onion powder, paprika, rosemary, thyme, and chili powder in a small dish. Coat the chicken with half the spice mix.
03 - Pour about half a tablespoon of olive oil onto the chicken and stir to coat it thoroughly.
04 - Warm up a large skillet on medium-high heat and add a tablespoon of olive oil. Cook the chicken for 6–8 minutes, stirring occasionally, until browned and cooked through.
05 - Move the chicken to a separate plate, cover it, and keep it on the side.
06 - Using the skillet, heat what's left of the olive oil. Toss in the onions for 2 minutes, then stir in the zucchini, broccoli, and bell peppers. Add more oil if needed. Sprinkle with the rest of the spices, plus a pinch of salt and pepper, and stir-fry for 4–6 minutes until the veggies soften a little but still have crunch.
07 - Pour the chicken broth into the skillet, giving it a stir to mix well.
08 - Put the chicken with its juices back in with the vegetables. Stir it all up and let it cook for another minute, just to heat everything evenly.
09 - Take the skillet off the heat, adjust the seasonings if needed, garnish with parsley, and enjoy!

# Notes:

01 - Switch it up by using tofu or shrimp instead of chicken if you'd like.
02 - You can throw in other veggies like mushrooms, snap peas, or asparagus based on what you have available.
03 - Store leftovers in the fridge for up to 3 days; it reheats well!

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