Italian Chicken and Vegetable Skillet
Equipment
- large frying pan with lid,
- Cooking utensils (spoon, spatula)
- Cutting board
- knife
Ingredients
- 2 skinless boneless chicken breasts, split
- 1 16 oz. can tomatoes
- 1 small can black olives
- 1 zucchini sliced
- 1 summer squash sliced
- 1 green pepper sliced
- Handful of fresh green beans
- 1 medium onion cut into wedges
- ½ teaspoon oregano
- ¼ teaspoon basil
- Salt and pepper to taste
- Garlic powder to taste
- Mozzarella cheese shredded
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder.
- In a large frying pan, brown the chicken breasts on both sides.
- Pour the canned tomatoes over the browned chicken breasts.
- Cover the pan and simmer for 20 minutes.
- Add the sliced zucchini, summer squash, green pepper, green beans, and onion wedges to the pan.
- Sprinkle the oregano and basil over the vegetables.
- Cover the pan and continue to simmer for an additional 20 minutes.
- Add the black olives to the pan and cover everything with shredded Mozzarella cheese.
- Continue to simmer until the cheese is melted.
- Serve the chicken and vegetables hot over cooked white rice.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Italian chicken and vegetable skillet with a medium-bodied red wine such as Chianti or Sangiovese. These wines complement the rich flavors of the tomatoes and olives while balancing the savory chicken and vegetables.Nutritional Information
Calories: 300 kcal | Carbohydrates: 20 g | Protein: 25 g | Fat: 12 g | Fiber: 5 g | Sugar: 8 g
