> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Chicken and Veggie Skillet - URL: https://thatpaleochick.com/chicken-veggie-skillet/ - Published: 2024-11-07T23:36:51.000Z - Updated: 2026-10-09T16:32:02.000Z - Description: This Chicken and Veggie Skillet is a flavorful, one-pan dish made with tender chicken and fresh vegetables for a quick, healthy dinner. - Author: Krista Wade - Tags: Recipe, Dinner, Paleo, Chicken, Vegetable, One-Pan, Low-Carb, Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Egg-Free, Keto-Friendly, Mediterranean, Sugar-Free, Anti-Inflammatory, Celiac-Friendly, Alpha-Gal Friendly This **Chicken and Veggie Skillet** is a wholesome, one-pan dish packed with tender chicken, vibrant veggies, and flavorful herbs and spices. With broccoli, bell peppers, zucchini, and a hint of chili powder for a mild kick, this skillet meal is perfect for a quick, healthy, and satisfying dinner. The low-sodium chicken broth adds depth to the dish, while fresh parsley provides a burst of color and flavor. Great for meal prep or weeknight dinners, this low-carb, Paleo-friendly meal is as nutritious as it is delicious. --- ## Nutritional Benefits of Key Ingredients ### Chicken Breast - **High in Lean Protein**: Supports muscle health and provides lasting energy. - **Low in Fat**: A heart-healthy, filling protein source. ### Broccoli - **High in Fiber**: Promotes digestion and blood sugar control. - **Rich in Vitamins C and K**: Boosts immunity and supports bone health. ### Bell Peppers - **Packed with Antioxidants**: Helps reduce inflammation and supports heart health. - **Rich in Vitamin C**: Boosts immune function and skin health. ### Zucchini - **Low in Calories and High in Fiber**: Ideal for weight management and digestive health. - **Rich in Vitamin A**: Supports eye health and immune function. --- ## FAQs ### Can I use different vegetables in this dish? Absolutely! You can substitute or add veggies like carrots, mushrooms, or spinach for extra flavor and nutrients. ### How long can I store leftovers? Store the Chicken and Veggie Skillet in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving. ### Can I make this dish spicier? To add more heat, increase the amount of chili powder or add a pinch of red pepper flakes. ### Can I use chicken thighs instead of chicken breast? Yes, chicken thighs can be used for a slightly richer flavor. Just be sure to cook them thoroughly. ### What’s a good side dish for this skillet meal? This skillet pairs well with cauliflower rice, quinoa, or a simple side salad for a complete meal. --- This **Chicken and Veggie Skillet** is a delicious and versatile one-pan meal that’s perfect for a quick and healthy dinner. With tender chicken, fresh veggies, and a blend of herbs and spices, this dish is both nutritious and satisfying. Whether you’re cooking for the family or meal-prepping for the week, this recipe is a great way to enjoy a balanced, Paleo-friendly meal. How do you like to enjoy your ****Chicken and Veggie Skillet**? Share your favorite vegetable additions or seasoning variations in the comments below, and don’t forget to tag ****@ThatPaleoChick** when you make this colorful dish! 🍗🥦🌶️ #HealthyRecipes #OnePanMeals #PaleoDinner ## Chicken and Veggie Skillet This Chicken and Veggie Skillet is a flavorful, one-pan dish made with tender chicken and fresh vegetables for a quick, healthy dinner. - Prep time: 10 min - Cook time: 20 min - Total time: 30 min - Servings: 4 servings ### Ingredients - 2 tablespoons olive oil, divided - 1 pound boneless skinless chicken breasts, cut into 1-inch pieces - Salt and fresh ground black pepper, to taste - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon dried thyme - 1/2 teaspoon dried rosemary - 1/2 teaspoon paprika - 1/4 to 1/2 teaspoon chili powder - 1 small yellow onion, thinly sliced - 3 cups bite-size broccoli florets - 1 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 - 1/4 cup low sodium chicken broth (or dry white wine, apple juice, or water) - Chopped fresh parsley, for garnish ### Instructions 1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Add the chicken to the skillet and cook until browned and cooked through. Remove and set aside. 2. In the same skillet, add the remaining tablespoon of olive oil. Add the onions and cook until softened, about 2-3 minutes. 3. Add the broccoli, zucchini, and bell peppers to the skillet. Stir to combine and cook until the vegetables are tender-crisp, about 5-7 minutes. 4. Add the chicken broth to the skillet and return the chicken pieces to the pan. Stir everything together and cook for an additional 1-2 minutes, until heated through. 5. Garnish with chopped fresh parsley and serve warm. ### Nutrition per serving - Calories: 300 - Total Fat: 12g - Carbohydrates: 15g - Protein: 25g - Dietary Fiber: 5g - Sugar: 5g