Chicken with Mixed Vegetables Recipe
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.
Servings: 4 people
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1-2 teaspoons chipotle chili powder start with 1 teaspoon if you prefer less heat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
- 10 ounces sweet mini peppers sliced
- 10 ounces cauliflower florets cut small and even
- 10 ounces broccoli florets
- ½ cup low-sodium chicken broth
- 1 tablespoon butter
- 1 tablespoon lime juice about half a lime
- 1 tablespoon sour cream or heavy cream, optional for a creamy finish
Instructions
- In a mixing bowl, combine the chicken, chipotle chili powder, garlic powder, and onion powder. Toss until the chicken is evenly coated. Set aside.
- Heat the avocado oil in a large, deep skillet over medium-high heat.
- Add the chicken in a single layer and let it sear before stirring — this helps it brown and stay juicy.
- Cook for 7–10 minutes, stirring occasionally, until golden and cooked through (no longer pink in the center). Remove the chicken from the skillet and set aside.
- If there’s extra moisture in the pan, let it sizzle off for about 30 seconds.
- Add the cauliflower first and cook for 3 minutes. Then add the broccoli and peppers.
- Sprinkle with salt and pepper. Sauté, stirring occasionally, until the vegetables are tender and lightly browned, about 6–8 minutes.
- Return the chicken to the skillet.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Turn the heat down to medium and simmer for 2–3 minutes to let the flavors blend.
- Stir in the butter and lime juice until melted and incorporated.
- Remove from the heat, then stir in the sour cream until creamy and smooth.
- Taste and adjust salt as needed. Serve warm.
Notes
- Start with 1 teaspoon chipotle chili powder for a mild version and increase to 2 teaspoons for a bolder kick.
- Adding the lime and sour cream off the heat helps preserve their brightness and creaminess.
Nutrition
Serving: 1.75cups | Calories: 263kcal | Carbohydrates: 15g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 489mg | Potassium: 1065mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2952IU | Vitamin C: 191mg | Calcium: 70mg | Iron: 2mg