One Pot Chicken With Mixed Vegetables
We love making simple and easy meals that are all cooked in one pan. And this Chicken with mixed vegetables skillet is no exception. Chicken is marinated with red pesto, italian herbs and spices and pan fried with a rainbow of veggies.
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
- 1 ½ teaspoon italian herbs and spices, dried
- 1 ½ teaspoon garlic, minced, about 3 cloves garlic
- Salt to taste
- ⅛ teaspoon Black pepper
- 3-4 Fresh thyme stalks
- 4 teaspoon red pesto
- 1 ½ teaspoon smoked paprika
- fresh parsley for serving
- vegetable oi for cooking
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.
- 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.
- In the same skillet saute onion until softened. Then add garlic and bell peppers, fresh thyme, carrot, leftover pesto, paprika, remaining dried herbs, salt, black pepper. 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.
- Serve this colorful one-pot chicken with more fresh thyme and parsley.
VIDEO
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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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