1. Prepare the chicken
- Pat the chicken dry and season lightly with salt, pepper, and smoked paprika.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Cook chicken until golden on all sides (about 5–6 minutes). Remove from skillet and set aside.
2. Sauté the vegetables
- In the same skillet, add the remaining olive oil.
- Add mushrooms and cook until they release their moisture and start browning (about 4 minutes).
- Stir in garlic, zucchini, carrots, bell pepper, and broccoli. Cook for 5–6 minutes until tender-crisp.
3. Build the sauce
- Pour in the chicken broth and soy sauce.
- Add thyme and stir, scraping up any browned bits from the skillet for extra flavor.
4. Combine
- Return the chicken to the skillet and toss with the vegetables.
- Simmer for 3–4 minutes until the chicken is fully cooked and the sauce slightly reduces.
5. Serve
- Garnish with chopped parsley.
- Serve warm on its own, over brown rice, quinoa, or whole-grain pasta for a heartier meal.
Why This Recipe Works
Nutrient-packed:Â Lean protein, high-fiber veggies, and antioxidant-rich mushrooms.
One-pan recipe:Â Easy cleanup and quick preparation.
Light yet filling:Â Perfect for dinner without feeling heavy.
Customizable: Swap veggies with asparagus, green beans, or spinach depending on what’s in your fridge.
Pro Tip:Â For extra flavor, squeeze fresh lemon juice over the skillet right before serving. It brightens the whole dish!