One pan of juicy chicken bites and crisp-tender vegetables make this dinner a winner. Look for thin asparagus and large mushrooms. I like to cut my veggies in large chunks and cook them only until crisp-tender. I think one of the reasons some people "don't like vegetables" is because they have been served over-cooked vegetables most of their lives.
Italian Chicken and Vegetables Skillet Dinner
Ingredients
- 1 pound chicken breast, cut into 1-inch chunks
- 2 Tbsp extra virgin olive oil
- 2 tsp minced garlic
- 8 large button mushrooms, halved
- 1 red bell pepper, cut into bite-sized chunks
- 1 bunch thin asparagus, trimmed to three inches long
- 1 medium zucchini, into bite-sized chunks
- 1 Tbsp dry Italian seasoning
- 2 Tbsps balsamic vinegar
- sea salt and black pepper to your taste
Instructions
- Heat oil over med-high heat in a large skillet.
- Add mushrooms and garlic, and saute for 3 minutes.
- Then, add chicken and cook for another 5 minutes turning once.
- Add Italian seasoning, balsamic vinegar and season with salt and pepper to your taste.
- Add in remaining vegetables, and cook for an additional 5-10 minutes or until veggies are crisp-tender.