Garlic Herb Skillet (Print Version)

# Ingredients:

→ Protein

01 - 1 lb of boneless chicken breast, dried off with paper towels and cut into chunks about an inch wide

→ Seasonings & Spices

02 - 1/2 tsp garlic powder
03 - 1/2 tsp onion powder
04 - 1/2 tsp thyme, dried
05 - 1/2 tsp rosemary, dried
06 - 1/2 tsp paprika
07 - A pinch to 1/2 tsp chili powder, depending on how spicy you like it
08 - Freshly ground black pepper and sea salt, as preferred

→ Fresh Vegetables

09 - 3 cups of broccoli florets, trimmed to manageable pieces
10 - 1 medium-sized zucchini, cut into thin half-moon shapes
11 - 1 small onion, yellow and sliced finely
12 - 1 small bell pepper, red, chopped into square-inch pieces
13 - 1 small bell pepper, yellow, diced into inch-sized sections

→ Cooking & Finishing

14 - 2 tbsp of olive oil (extra virgin), saved separately for different uses
15 - 1/4 cup chicken broth, using a low-sodium option
16 - Parsley chopped roughly for topping

# Instructions:

01 - Make sure the chicken pieces are dry by patting them with paper towels, then toss them in a medium-sized bowl. Sprinkle sea salt and freshly cracked black pepper on top. In a separate smaller bowl, mix together the onion powder, garlic powder, dried rosemary, thyme, paprika, and chili powder. Half of this spice blend should be used to coat the chicken after drizzling 1/2 tbsp of olive oil. Toss everything so the chicken is coated well.
02 - Bring a large skillet (about 12 inches wide) to medium-high heat, adding 1 tbsp of olive oil and letting it shimmer. Lay the seasoned chicken in the skillet in a single spread-out layer, making sure there’s no overcrowding (cook in rounds if needed). Let the pieces cook for 6 to 8 minutes, turning them a few times to get golden sides. The chicken should hit an internal temperature of 165°F. Put the cooked chicken on a clean plate, covering it lightly with foil to keep it warm.
03 - Add the other 1/2 tbsp of olive oil to the same skillet and keep the heat at medium-high. Cook the sliced onion for about 2 minutes until it softens slightly and looks see-through. After that, add the zucchini, broccoli, and both bell peppers. Sprinkle on the remaining spice blend, along with extra salt and black pepper if you like. Stir the veggies every minute or so, cooking for 4 to 6 minutes until they stay bright but are tender when poked.
04 - Pour the chicken broth into the skillet with the veggies, stirring gently to scrape up anything stuck to the pan—this adds flavor! Bring everything to a slight simmer for about a minute. Add the chicken (and any juices left on the plate) back to the skillet, carefully folding everything together. Let it warm through for another couple of minutes so everything blends nicely.
05 - Take the skillet off the heat and taste, adjusting the salt or pepper if you need to. Right before setting it on the table, sprinkle some of the chopped parsley on top. Serve it right out of the skillet for a more homey feel, or transfer to a platter for a nice presentation.

# Notes:

01 - This one-pan color-packed dish brings both veggies and protein together, making it a quick dinner option.
02 - Cutting and spicing the chicken can be done a day ahead and stored in the fridge until you're ready to cook.
03 - Store leftovers for up to three days in the fridge—they’re great for meal prep or reheated lunches!

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