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Healthy Chicken and Vegetables Skillet

A quick and easy skillet recipe packed with lean chicken and colorful vegetables. Perfect for a healthy and delicious weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper any color, chopped
  • 1 zucchini chopped
  • 1 cup broccoli florets
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup low-sodium chicken broth
  • 1 tablespoon soy sauce (low sodium)
  • 1 teaspoon cornstarch
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon black pepper
  • to taste Salt optional

Method
 

  1. Whisk together chicken broth, soy sauce, and cornstarch. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Cook chicken until browned and cooked through (5-7 minutes). Remove and set aside.
  4. Add onion and garlic and cook until softened (3 minutes).
  5. Add bell pepper, zucchini, and broccoli and cook until slightly tender (5 minutes).
  6. Return chicken to the skillet.
  7. Pour the chicken broth mixture over the chicken and vegetables. Simmer until sauce thickens (2-3 minutes).
  8. Stir in cherry tomatoes, oregano, and black pepper. Season with salt to taste, if desired.
  9. Serve immediately.

Notes

Feel free to substitute your favorite vegetables in this recipe. For a spicier dish, add a pinch of red pepper flakes.