Go Back
Top-down look at chicken and vegetable skillet with zucchini, red bell pepper, broccoli, onion, and garlic, seasoned with smoked paprika and Italian seasoning.

Low Sodium Chicken and Vegetable Skillet

A colorful skillet with tender chicken, zucchini, bell pepper, and broccoli in a lemon herb sauce, ready in 34 minutes.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 310 kcal

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts cut into 1-inch chunks
  • 2 tbsp olive oil divided
  • 1 zucchini sliced into half-moons
  • 1 red bell pepper seeded and sliced
  • 2 cups broccoli florets cut into bite-sized pieces
  • 1/2 yellow onion thinly sliced
  • 4 garlic cloves minced
  • 1/4 cup low sodium chicken broth no-salt-added preferred
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp onion powder
  • 2 tbsp fresh parsley roughly chopped, for garnish

Instructions
 

  • Season Chicken Pieces:

    Dry the chicken pieces with paper towels, then coat with smoked paprika, Italian seasoning, onion powder, and black pepper. Mix thoroughly.

  • Brown Chicken:

    Warm 1 tablespoon of olive oil in a large skillet set to medium-high heat. When it shimmers, lay the chicken in one layer. Cook for 5 to 6 minutes, flipping once, until browned and fully cooked to 165°F (75°C). Remove to a plate and reserve.

  • Sauté Onion:

    Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the onion for 2 minutes, stirring now and then, until it starts to soften.

  • Cook Broccoli and Pepper:

    Stir in the garlic and cook for 30 seconds until aromatic. Next, add the broccoli and red bell pepper. Stir-fry for 3 to 4 minutes until the vegetables are tender yet crunchy.

  • Add Zucchini and Broth:

    Put in the zucchini and pour the low sodium chicken broth. Cook for another 2 to 3 minutes, deglazing the pan by scraping up any browned bits.

  • Return Chicken and Lemon:

    Put the cooked chicken back into the skillet. Sprinkle with fresh lemon juice and toss everything over medium heat for 1 to 2 minutes until hot and combined.

  • Adjust Seasoning and Serve:

    Check the seasoning and add more black pepper if needed. Sprinkle with fresh parsley and serve right away.
Keyword dinner healthy recipes, healthy dinner recipes, healthy easy dinner recipes, healthy simple dinner recipes, low cal dinner recipes, low calorie dinner recipes, low carb dinner recipes, low fat dinner recipes, low sodium chicken and vegetable skillet