Chicken and Broccoli Skillet with Avocado and Roasted Vegetables

Marinating the Chicken In a bowl, combine olive oil, minced garlic, paprika, cumin, dried thyme, salt, and pepper. Add the chicken breasts to the marinade, coating them evenly. Let it marinate for at least 30 minutes.

Preparing the Roasted Potatoes Preheat the oven to 400°F (200°C). Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes until crispy and golden brown.

Cooking the Chicken and Broccoli Skillet Heat a large skillet over medium heat. Add marinated chicken breasts and cook for 6-8 minutes per side until browned and cooked through. Remove chicken from the skillet and set aside.

4.In the same skillet, add sliced onions and cook until translucent. Add broccoli florets and chopped tomatoes. Cook for 5-7 minutes until vegetables are tender yet slightly crisp.

5.Return the cooked chicken to the skillet. Gently fold in diced avocado. Cook for an additional 2-3 minutes until heated through.

6.Serve the chicken and broccoli skillet with roasted potatoes on the side. Enjoy this nutritious and colorful one-pan meal! The creamy avocado adds a delightful creaminess to the dish.