Italian Chicken And Vegetables Skillet Dinner


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.  

Author: Mary

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

  1. Heat oil over med-high heat in a large skillet.
  2. Add mushrooms and garlic, and saute for 3 minutes.
  3. Then, add chicken and cook for another 5 minutes turning once.
  4. Add Italian seasoning, balsamic vinegar and season with salt and pepper to your taste.
  5. Add in remaining vegetables, and cook for an additional 5-10 minutes or until veggies are crisp-tender.
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