Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets, bite-sized
  • 2 medium carrots, sliced into thin rounds
  • 1 large zucchini, halved and sliced
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1/2 yellow onion, diced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a medium bowl, toss the cubed chicken with salt, pepper, paprika, and oregano until evenly coated.
  2. Heat olive oil in the skillet over medium-high heat. Once the oil shimmers, add chicken in a single layer. Let it sit undisturbed for 3 minutes to develop a mahogany-colored crust, then stir and cook for another 2-3 minutes until golden. Remove chicken from the pan and set aside on a plate.
  3. In the same pan, add the diced onion and carrots. Cook for 4-5 minutes until onions are translucent and carrots begin to soften.
  4. Stir in the broccoli and red bell pepper. Sauté for another 3-4 minutes.
  5. Add the zucchini and minced garlic. Cook for 2 minutes.
  6. Return the chicken to the pan and deglaze with chicken broth, scraping the browned bits from the bottom. Stir until everything is well coated and heated through.
  7. Garnish with fresh chopped parsley before serving.