Looking for an easy meal that’s ready in 20 minutes and made all in one skillet?
Enter this chicken skillet with zucchini, bell peppers, and brown rice. Packed with protein and fiber to help keep you full and high adaptable to whatever vegetables you have in kitchen this week! Swap out your favorite grains / vegetables and make all your own.
Chicken Skillet with Vegetables and Rice
INGREDIENTS:
CHICKEN:
- 1 pound chicken breast tenders
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 tablespoons olive oil divided
VEGETABLES:
- 1 yellow bell pepper
- 1 red bell pepper diced
- 1 medium or 2 small zucchini, diced
- 2 cloves garlic minced
- Salt and pepper to taste
GRAINS: I used a pre-cooked rice here – LOVE this blend from Seeds of Change.
INSTRUCTIONS
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Mix salt, garlic powder, Italian seasoning in a small bowl. Sprinkle over both sides of the chicken.
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Heat a skillet over medium high heat and add 1 tablespoon olive oil to the pan. Add the chicken in a single layer. Cook about 5 minutes per side or until the chicken is almost cooked through (cooking time depends on thickness of chicken).
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Remove chicken to a plate. Add remaining oil to the skillet and turn heat to medium.
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Add the bell peppers to the pan. Cook, stirring occasionally, until peppers start to soften, about 3-4 minutes. Add zucchini and garlic. Season vegetables with about ½ teaspoon each salt and pepper. Cook until zucchini starts to brown.
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Prep the rice accordingly to the instructions and stir into the vegetables. Mix together. Return the chicken to the pan and nestle it in the vegetables. Cover and finish cooking until the chicken is done (internal temperature of 165°F), and vegetables are cooked to your liking (less time if you like it al dente, more if you like it softer).
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Add salt and pepper to taste as needed.
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Serve hot. Store leftovers in the refrigerator in an airtight container for up to 2 days.
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