Chicken and Vegetable Skillet with Brown Rice

Instructions

1. 1

   Cook the Chicken

   • Pat the chicken cubes dry with a paper towel and season generously with salt and black pepper.
   • Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
   • Add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F / 74°C).
   • Remove the cooked chicken from the skillet and set aside on a plate.
2. 2

   Sauté the Vegetables

   • Add the remaining 1 tablespoon of olive oil to the same skillet.
   • Add the chopped onion and cook for 2-3 minutes until it begins to soften and become translucent.
   • Add the broccoli florets and sliced bell pepper. Stir-fry for 4-5 minutes until they are crisp-tender.
   • Add the sliced zucchini and cook for another 2-3 minutes until just tender but still with a slight bite.
3. 3

   Combine and Finish

   • Push the vegetables to one side of the skillet. Add the minced garlic, dried oregano, dried basil, and optional red pepper flakes to the empty space. Cook for about 1 minute until fragrant.
   • Return the cooked chicken to the skillet with the vegetables.
   • Pour the low-sodium soy sauce over everything and toss well to combine, ensuring the chicken and vegetables are evenly coated in the sauce and herbs.
   • Cook for 1-2 minutes more, allowing the flavors to meld and everything to heat through.
4. 4

   Garnish and Serve

   • Remove the skillet from the heat.
   • Garnish with fresh chopped parsley and serve immediately.
   • Enjoy on its own or with a side of quinoa, brown rice, or cauliflower rice.