This Healthy Chicken and Vegetables is a skillet meal that’s ready in under 30 minutes. It is a quick and easy, healthy dish. It’s low carb, great for meal prepping or dinner.
Why I Love This Chicken with Mixed Vegetables Recipe
- Minimal Prep – chopping the chicken and vegetables is the bulk of the work
- Quick and Easy – you’re really just adding everything to the skillet and letting it cook through
- One Pan Meal – fewer dishes means more time with your family and doing what you love
Chicken and Mixed Vegetables Ingredients
- Boneless, Skinless Chicken Breast
- Chipotle Chili Powder
- Garlic Powder
- Onion Powder
- Avocado Oil
- Chicken Broth
- Salt & Pepper
- Sweet Mini Peppers (or Bell Peppers)
- Cauliflower
- Broccoli
How to Make Chicken with Mixed Vegetables
Detailed instructions and measurements to make Healthy Chicken and Vegetables are listed in the recipe card at the bottom of this page.
- Add the chicken, chili powder, garlic powder, and onion powder to a mixing bowl. Toss to combine so that all the chicken is coated. Set it aside.
- In a deep skillet over medium high heat, add the avocado oil.
- Add the chicken and saute until cooked through, about 7-10 minutes depending on the size of your chicken pieces.
- Remove the chicken from the skillet and set aside.
- Add the vegetables to the skillet, adding additional oil only if needed. Sprinkle vegetables with salt and pepper. Saute, stirring over medium-high heat until cooked through.
- Add the chicken back to the skillet and turn the heat to medium.
- Pour in the chicken broth, scraping all of the bits from the bottom of the skillet. Mix everything together.
- Remove from the heat and serve!
Serving this Chicken and Vegetables Recipe
- For a low-carb option, you can serve this as is with a little cheese melted on top. You can also pair it with cauliflower rice.
- It goes really well inside tortillas and over rice.
- To add extra fiber, you can pair it with beans. My favorite is pairing it with borracho beans.
Tips and FAQ for this Chicken and Vegetable Skillet
If you swap out the vegetables, keep in mind that they may have different cooking times than those listed in the recipe.
You can, as long as you make sure the chicken is cooked completely through without overcooking your vegetables. Because they need different cooking times, I recommend separating them.
You can use boneless skinless chicken thighs in place of breasts. Your cooking time will vary.
These mixed vegetables include sweet mini peppers (or bell peppers), cauliflower, and broccoli. You can use any variety of mixed vegetables that you like. It just may vary your cooking time.
Each serving has 208 calories.
Yes, you can cook chicken with vegetables. You need to be sure the chicken is fully cooked before consuming. This recipe doesn’t cook them at the same time, but it is something you can do for other recipes.
For this recipe, you’ll cook the chicken first, remove it from the skillet and then cook the vegetables.
Vegetables that go with Chicken and Substitutions
- Chicken Breast – you can substitute the chicken breast with boneless, skinless chicken thighs. Be sure to cut them into bite-size pieces.
- Vegetables – you can substitute the vegetables in the recipe for your favorite vegetables. Your cooking time may be a little different so keep that in mind.
What vegetables go good with chicken?
All vegetables go good with chicken, but favorites include broccoli, cauliflower, Brussels sprouts, and potatoes.
How to Store, Freeze, and Reheat Chicken with Mixed Vegetables
Allow it to cool completely and come to room temperature. Place it in an airtight container and store in the refrigerator up to 4 days.
You can reheat the stored meal in the microwave or stove top. I recommend heating over low heat on the stovetop for best results.
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Chicken with Mixed Vegetables Recipe
Ingredients
- 1 pound boneless skinless chicken breast cut into 1" pieces
- 1 tablespoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 10 ounces sweet mini peppers
- 10 ounces cauliflower florets
- 10 ounces broccoli florets
- ½ cup chicken broth I use low sodium
Instructions
- Add the chicken, chili powder, garlic powder, and onion powder to a mixing bowl. Toss to combine so that all the chicken is coated. Set it aside.
- In a deep skillet over medium high heat, add the avocado oil.
- Add the chicken and saute until cooked through, about 7-10 minutes depending on the size of your chicken pieces.
- Remove the chicken from the skillet and set aside.
- Add the vegetables to the skillet. Sprinkle the vegetables with salt and pepper. Saute, stirring over medium-high heat until cooked through.
- Add the chicken back to the skillet and turn the heat to medium.
- Pour in the chicken broth, scraping all of the bits from the bottom of the skillet. Mix everything together.
- Remove from the heat and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use frozen vegetables in this recipe,
Yes, you can use frozen vegetables in this recipe. For a better texture, you may want to thaw them first and pat them dry to remove excess moisture. Frozen veggies tend to release more water as they cook, so sautéing them may take a little longer to evaporate the excess liquid. They won’t caramelize the same way fresh ones do, so you may need to add a bit more seasoning. Be mindful not to overcook them though or they’ll get mushy.
Can this be reheated in the microwave?
Yes, while you’ll get the best results from reheating on the stovetop, the microwave works as well.
Super easy and quick one pan meal!