CHICKEN VEGETABLE SKILLET RECIPES

Name: One-Pot Chicken and Vegetable Skillet
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 4 boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz); 1/2 cup finely chopped onion; 1 teaspoon salt; 1/2 teaspoon Italian seasoning; 1/4 teaspoon pepper; 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained; 1 bag (16 oz) frozen broccoli, cauliflower and carrots; 1 cup shredded mozzarella cheese (4 oz)

ONE-POT CHICKEN AND VEGETABLE SKILLET RECIPE - PILLSBURY.COM

One-Pot Chicken and Vegetable Skillet Recipe - Pillsbury.com image

Bring those boring frozen veggies in your freezer to life with a colorful One-Pot Chicken and Vegetable Skillet. This flavor-packed chicken and veggies meal is a breeze to make, and most importantly, requires minimal cleanup.

Provided by Roxana Yawgel

Total Time 45 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz)
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 bag (16 oz) frozen broccoli, cauliflower and carrots
1 cup shredded mozzarella cheese (4 oz)

Steps:

In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in center and browned. Reduce heat to medium.
Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 410 , CarbohydrateContent 14 g, CholesterolContent 120 mg, FatContent 2 , FiberContent 4 g, ProteinContent 47 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 7 g, TransFatContent 0 g

CHICKEN VEGETABLE SKILLET RECIPE: HOW TO MAKE IT

Chicken Vegetable Skillet Recipe: How to Make It image

In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! —Katherine Preiss, Penfield, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons seasoned bread crumbs
1/2 pound boneless skinless chicken breast, cut into 1-inch strips
2 teaspoons canola oil, divided
1 small onion, chopped
1/2 cup sliced fresh carrot
1 small zucchini, sliced
1 small yellow summer squash, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons shredded Asiago cheese

Steps:

Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.

Nutrition Facts : Calories 259 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 304mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

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