Ingredients
Scale
- For the Chicken:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil (plus more as needed)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: ¼ teaspoon red pepper flakes for a little heat
- For the Vegetables:
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced or chopped
- 2 cloves garlic, minced
- 1 large red bell pepper, cored, seeded, and sliced or chopped
- 1 large yellow or orange bell pepper, cored, seeded, and sliced or chopped
- 1 medium head of broccoli, cut into small florets (about 2–3 cups)
- 1 medium zucchini, trimmed and sliced into half-moons or diced
- 1 cup cherry or grape tomatoes, halved (optional, add at the end)
- ½ cup low-sodium chicken broth or water (for deglazing and steaming)
- For Garnish & Flavor Boost (Optional):
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Crumbled feta cheese or grated Parmesan cheese
Instructions
- Prepare the Chicken:
- Pat the chicken breast cubes dry with paper towels. This helps them sear better.
- In a medium bowl, combine the chicken cubes, 1 tablespoon of olive oil, smoked paprika, dried oregano, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Toss well to ensure the chicken is evenly coated. Set aside to marinate for at least 10 minutes while you prep the vegetables (or up to 30 minutes at room temperature, or longer in the fridge).
- Prepare the Vegetables (Mise en Place):
- Wash and chop all your vegetables as indicated in the ingredients list. Having everything prepped before you start cooking makes the process much smoother – this is known as “mise en place.”
- Keep harder vegetables (like broccoli florets and bell pepper strips) separate from softer ones (like zucchini and halved cherry tomatoes) if you want to control their cooking time more precisely, though for a one-pan meal, adding them in stages works well.
- Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. The oil should be shimmering but not smoking.
- Carefully add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Overcrowding will steam the chicken rather than sear it.
- Cook for 3-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Once cooked, remove the chicken from the skillet and set it aside on a clean plate. Cover loosely with foil to keep warm.
- Sauté Aromatics & Harder Vegetables:
- To the same skillet (don’t wipe it clean – those browned bits are flavor!), add another tablespoon of olive oil if the pan looks dry.
- Add the sliced red onion and cook over medium heat for 3-4 minutes, until softened and slightly translucent.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the bell peppers and broccoli florets to the skillet. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften but are still crisp-tender.
- Add Softer Vegetables & Deglaze:
- Add the sliced zucchini to the skillet. Cook for another 3-4 minutes, until it’s tender-crisp.
- If using, add the halved cherry tomatoes now.
- Pour in the ½ cup of chicken broth or water. Scrape the bottom of the pan with a wooden spoon or spatula to loosen any browned bits (this is called deglazing and adds immense flavor).
- Bring the liquid to a simmer, then cover the skillet and let the vegetables steam for 2-3 minutes, or until they reach your desired tenderness.
- Combine and Finish:
- Return the cooked chicken (and any accumulated juices from the plate) to the skillet with the vegetables.
- Stir everything together to combine and allow the chicken to heat through, about 1-2 minutes.
- Taste and adjust seasonings if necessary (more salt, pepper, or a pinch of herbs).
- Garnish and Serve:
- Remove the skillet from the heat.
- If using, stir in the fresh lemon juice and sprinkle with chopped fresh parsley.
- Serve immediately, straight from the skillet if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450