One Pan Italian Chicken Skillet
This delightful one pan meal is both quick and colorful, perfect for a tasty dinner. Loaded with chicken and fresh vegetables, it's an easy option for a healthy weeknight dish!
Equipment
- Large skillet
Ingredients
Chicken & Veggies:
- 8 oz fresh button mushrooms sliced
- 1 pound chicken breast cut into bite-size chunks
- 2 red bell peppers chopped
- 1 medium zucchini sliced
- 1 bunch asparagus trimmed and halved
Flavoring:
- 4 cloves garlic minced
- 1 tablespoon dried Italian seasoning
- Sea salt and black pepper to taste
- 2 tablespoons balsamic vinegar good-quality
- 2 tablespoons extra virgin olive oil or avocado or unrefined coconut oil
Instructions
- Start by heating the oil in a large skillet over medium-high heat. Add mushrooms and garlic, sautéing until softened and aromatic, approximately 5 minutes.
For Chicken & Veggies:
- Introduce the chicken pieces to the skillet and cook until they attain a golden brown color on all sides, about 5 more minutes.
- Sprinkle the Italian seasoning over the ingredients, add the balsamic vinegar, and season with sea salt and black pepper. Stir everything to meld the flavors.
- Incorporate the red bell peppers, asparagus, and zucchini into the skillet. Cook for roughly 10 minutes, stirring now and then, until the vegetables are tender and the chicken is fully cooked.
- For an uplifting finish, drizzle a bit of lemon juice over the dish just before serving to enhance its flavor.