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Flavorful Low Histamine Chicken & Veggie Skillet: Easy & Delicious!

Discover a delicious and easy low histamine recipe! This chicken and vegetable skillet is packed with flavor and suitable for sensitive diets. Quick to make and satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Healthy Recipes
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil ensure it's fresh and not aged
  • 1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 medium zucchini diced
  • 1 medium yellow squash diced
  • 1 red bell pepper diced (some individuals react to nightshades, adjust as needed)
  • 1 cup broccoli florets
  • 1/2 cup fresh parsley chopped
  • 2 cloves garlic minced (optional, some react)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt to taste Himalayan pink salt recommended
  • Freshly ground black pepper to taste optional, some react
  • 1/4 cup filtered water or low-histamine broth e.g., homemade chicken broth made with safe ingredients

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and mostly cooked through, about 5-7 minutes. Season with salt and optional pepper.
  2. Add the diced zucchini, yellow squash, and red bell pepper to the skillet. Stir well to combine with the chicken. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the broccoli florets, minced garlic (if using), dried thyme, and dried rosemary. Pour in the filtered water or low-histamine broth.
  4. Cover the skillet and reduce the heat to medium-low. Let it simmer for 8-10 minutes, or until the broccoli is tender-crisp and the chicken is fully cooked through. Ensure the liquid has reduced slightly.
  5. Remove the skillet from the heat. Stir in the fresh chopped parsley. Taste and adjust seasoning with salt if needed.
  6. Serve immediately while hot.