Sizzling Chicken & Veggie Skillet
This is the perfect weeknight skillet meal with loads of veggies paired with Italian marinated chicken.
I know I don't post a lot of "healthy" meals because let's face it…young kids don’t always gravitate towards healthy foods. But I love veggies so much and so every once in a while we try something outside of the norm and hope for the best! My kids didn't really want to eat this at all, but I thought it was a very springtime-y dish. It was very bright and fresh tasting.
Update 6/26/2012: I had a much easier time having the kids eat this nearly a year and a half later. I still really like it! I also added broccoli :)
What you need:
4 boneless skinless chicken breast halves (1 lb.) - I cubed mine
1/4 cup Kraft Tuscan House Italian Dressing and Marinade
1 zucchini, coarsely chopped
1/2 cup thinly sliced red onion
1 cup halved cherry tomatoes
1 cup snow peas
1/4 cup grated Parmesan cheese
Directions:
Cook chicken over a medium-high heat for 5 to 7 minutes on each side or until the chicken is done. Transfer to a dish and cover to keep warm.
Slice up your veggies. Add dressing, zucchini and onions to skillet and cook for 4 minutes over medium-high heat until veggies are crisp-tender, stirring every once in a while.
Stir in snow peas and tomatoes; cook for one or two more minutes, just until heated through.
Place chicken onto a plate. Top with vegetables and then cheese.
Recipe from Kraft
Originally posted on Fantastical Sharing of Recipes on February 5, 2011