Italian Chicken Skillet
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rian Handler
Customize this versatile skillet with your favorite vegetables!
Ingredients
2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1/2 onion, thinly sliced
2 bell peppers, thinly sliced
2 medium zucchini, sliced into half moons
2 cloves garlic, minced
1/2 tsp. dried oregano
1 c. chicken broth
1 (14 oz.) can crushed tomatoes
1/4 c. fresh basil, torn
Instructions
In a large skillet over medium-high heat, heat olive oil.
Season chicken on both sides with salt and pepper and cook until golden and cooked through, about 6 minutes per side. Transfer to a plate.
To skillet, add onion and peppers. Sauté until softened, 5 minutes. Add zucchini and cook until slightly charred, 3 minutes more. Add garlic and cook until fragrant. Sprinkle veggies with dried oregano and stir to incorporate.
Deglaze pan with chicken broth and crushed tomatoes. Stir and let come to a boil. Once boiling, reduce to a simmer and let go for 10 minutes. Add chicken back to skillet and spoon sauce over.
Garnish with basil.
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