Chicken Veggie Pan Meal (Print)
A balanced meal with tender chicken and bright veggies, cooked in a flavorful one-pan broth.
# Ingredients:
01 -
1/4 cup broth with low sodium.
02 -
1 red bell pepper, chopped into chunks.
03 -
1 yellow bell pepper, chopped into chunks.
04 -
A small zucchini, sliced thinly.
05 -
3 cups of broccoli pieces.
06 -
A small yellow onion, thinly sliced.
07 -
1/4 to 1/2 teaspoon of chili seasoning.
08 -
Ground paprika, 1/2 teaspoon.
09 -
Rosemary, dried, 1/2 teaspoon.
10 -
Thyme seasoning, dried, 1/2 teaspoon.
11 -
Onion powder, 1/2 teaspoon.
12 -
Garlic powder, 1/2 teaspoon.
13 -
1 pound of chicken breast, cubed into 1-inch bits.
14 -
Fresh parsley for sprinkling.
15 -
Olive oil, divided, about 2 tablespoons.
# Steps:
01 -
Mix half the seasonings with salt, pepper, and chicken. Toss in a bit of oil to coat it all.
02 -
In hot oil, cook chicken chunks for 6–8 minutes until browned and fully done. Set aside on a plate.
03 -
First, sauté onions for 2 minutes. Throw in the rest of the veggies and the leftover spices. Let it cook for around 4–6 minutes till they're crisp but tender.
04 -
Pour in broth and stir chicken back into the mix. Heat for another minute. Sprinkle parsley on top.
# Notes:
01 -
Swap in quick-cooking veggies if you'd like.
02 -
Broth can be replaced with wine or apple cider.
03 -
This works great in a cast iron pan.