Sauteed Vegetables With Chicken
We love making simple and easy meals that are all cooked in one pan. And these sauteed vegetables with chicken is no exception. Chicken is marinated with red pesto, italian herbs and spices and pan fried with a rainbow of veggies.
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INGREDIENTS
- 11 oz boneless skinless Chicken breasts or chicken tenders, cut into bite-sized pieces
- ½ cup sliced zucchini, about ½ inch thick
- 11/2 cup bell peppers, red and yellow mix
- 1.2 cup broccoli florets
- 1 cup mushrooms, bella, champignon, roughly chopped
- 1 cup red onions, large dice
- ½ cup carrot sliced
- 2 tablespoon oil, divided
- 1 ½ teaspoon italian herbs and spices, dried, divided
- 1 ½ teaspoon garlic, minced, about 3 cloves garlic
- salt to taste
- ⅛ teaspoon black pepper, to taste
- 3-4 fresh thyme stalks
- 4 teaspoon red pesto, divided, or green
- 1 ½ teaspoon smoked paprika, divided
- fresh parsley for serving
INSTRUCTIONS
- In a medium bowl combine chicken, half paprika, half italian seasoning, salt, black pepper, 2 teaspoon pesto. Toss until chicken is fully coated. Let marinate for 30 minutes in the fridge.11 oz boneless skinless Chicken breasts or chicken tenders, 11/2 cup bell peppers, 1 ½ teaspoon italian herbs and spices, salt to taste, 1 ½ teaspoon smoked paprika, 4 teaspoon red pesto
- Cook the chicken pieces in a large nonstick skillet over medium-high heat with 1 tablespoon oil. About 5-7 minutes. Remove from the skillet and set aside on a plate.2 tablespoon oil
- In the same skillet saute onion until softened. Then add garlic and bell peppers, fresh thyme, mushrooms, zucchini, carrot, leftover pesto, paprika, remaining dried herbs, season with more salt, black pepper to taste. Saute until veggies are softened but still crisp and in the end add broccoli. Saute for 1 minute and return the chicken. If you feel it's too dry, add some warm water or chicken broth. Mix all well and remove from heat.½ cup sliced zucchini, 11/2 cup bell peppers, 1.2 cup broccoli florets, 1 cup mushrooms, ½ cup carrot sliced, 1 ½ teaspoon italian herbs and spices, 1 ½ teaspoon garlic, salt to taste, ⅛ teaspoon black pepper, 4 teaspoon red pesto, 1 cup red onions
- Serve this colorful one-pot chicken with more fresh thyme and parsley.fresh parsley for serving, 3-4 fresh thyme stalks
VIDEO
NOTES
- You can also try this green cashew pesto.
- To store. Allow the vegetable skillet to cool and store it in an airtight container in the fridge for 2-3 days. When reheating add some warm water or broth so it's not dry.
- To reheat. Thaw it in the fridge and warm it in the skillet or in the microwave.
- To freeze. Allow the dirty rice to cool completely. Transfer to a freezer-friendly container and freeze for up to 2-3 months.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 310kcalCarbohydrates: 25gProtein: 21gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 50mgSodium: 131mgPotassium: 967mgFiber: 8gSugar: 13gVitamin A: 9769IUVitamin C: 295mgCalcium: 85mgIron: 4mg
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