Ingredients:

• 1 lb (450g) skinless, boneless chicken breast, cut into 1-inch cubes
• 2 zucchini, sliced
• 2 red bell peppers, chopped into chunks
• 1 broccoli crown, broken into florets
• 1/2 onion, sliced
• 1/4 teaspoon salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1/4 cup (60ml) low-sodium chicken broth
• 1 tablespoon fresh chopped parsley (for garnish)
• 1/2 teaspoon red chili pepper flakes (optional)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breast cubes with salt, pepper, olive oil, and Cajun seasoning.
   • Toss until evenly coated.
2. Cook the Chicken:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and browned.
   • Remove the chicken from the skillet and set aside.
3. Cook the Vegetables:
   • In the same skillet, add the sliced onion and sauté for about 2 minutes.
   • Add the broccoli, zucchini, and bell pepper.
   • Season with Cajun seasoning and cook on medium heat until the vegetables are tender yet crisp.
4. Deglaze and Combine:
   • Pour in the chicken broth to deglaze the skillet, scraping up any flavorful bits from the bottom.
   • Add the cooked chicken back into the skillet and stir everything together until well combined.
5. Garnish and Serve:
   • Optionally, garnish with red chili flakes and fresh parsley.
   • Serve immediately, and enjoy!

Tips for Success:

• Cut the chicken into evenly-sized pieces to ensure even cooking.
• Stir-fry the vegetables to maintain their crispness; avoid overcooking them.
• For extra tenderness, blanch the broccoli before adding it to the skillet.
• If you prefer, try substituting diced boneless chicken thighs or other proteins like pork, turkey, or smoked sausage.
• To enhance the flavor, squeeze a little lemon juice over the dish just before serving.

Serving Suggestions: 

• This dish is great on its own, but you can serve it over cauliflower rice for a low-carb option or with white rice, pasta, or couscous.

Storage & Freezing:

• Leftovers can be stored in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet with a splash of water.
• You can freeze the chicken and vegetables for up to 3 months. Just be aware that the veggies may soften after thawing, turning them into more of a sauce.

Nutrition