Chicken Veggie Skillet
This Chicken and Vegetable Skillet Recipe combines veggies and pan seared chicken with basil and mozzarella! It's healthy & delicious!
Servings: 4 2 cup servings
Calories: 263kcal
Ingredients
- 1 pound boneless, skinless chicken breasts, cut in ½-inch cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- ½ cup finely chopped onions
- 2 tablespoons minced garlic
- ¼ cup chicken broth
- 2 cups green zucchini cut in ⅛ inch thick half moons
- 1 cup thinly sliced red bell peppers
- 1 tablespoon balsamic vinegar
- ¼ cup fresh chopped basil leaves
- 1 cup small mozzarella balls
Instructions
- Coat cubed chicken in salt and black pepper evenly.
- In a large sauté pan, heat olive oil over medium high heat.
- Add chicken into the preheated pan and cook for 7 minutes.
- While the chicken is cooking, chop onions, garlic, zucchini and red peppers. Set aside.
- Once the chicken has browned, add onions and garlic to the pan. Cook for 2 minutes, stirring occasionally.
- Add ¼ cup chicken broth and deglaze the pan. Stir well and cook for 1 more minute.
- Add the zucchini and red peppers to the pan. Cook over medium heat for 3 minutes or until they begin to soften.
- Add the balsamic vinegar and cook for 2 minutes.
- Turn the heat off and remove the pan from the heat.
- Stir in fresh chopped basil and mozzarella cheese and serve.
Nutrition
Serving: 2cups | Calories: 263kcal | Carbohydrates: 8g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 308mg | Potassium: 729mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1405IU | Vitamin C: 63mg | Calcium: 124mg | Iron: 1mg
