Italian Chicken & Vegetable Skillet

Happy Monday! We’ve officially made it through our first full week of 2018. We were feeling the effects of the bomb cyclone most of the weekend so I made this delicious Italian chicken and veg skillet with what I had in the fridge. Last week I was still fighting off remnants of a bad cold, so I wanted to make something packed with protein with fresh veggies but would also still feel like comfort food.

This Italian Chicken & Vegetable skillet is delish and & super simple to make. Highly recommend if you need something that reheats well for lunch, too!

(I used different colored cherry tomatoes, which created a yellow sauce versus a traditional red)

What You’ll Need

pound boneless skinless chicken breasts, cut into bite sized pieces
Tbsp. pesto
2 tsp. Italian seasoning, divided
2 tsp. minced garlic
cup cherry tomatoes, halved
small zucchini, diced
cup cannellini beans, rinsed and drained
1 tsp. balsamic vinegar
1 tsp. chopped fresh basil
Kosher salt and freshly ground black pepper to taste
grated parmesan cheese

The How To

  1. Season the cut up pieces of chicken with salt & pepper and place them in a freezer bag with the tablespoon of pesto, 1 teaspoon of Italian seasoning, red pepper flakes and minced garlic. Massage the mixture into the chicken and let it marinate for at least 15 minutes. *I prefer to let the chicken marinate overnight
  2. Heat skillet over medium heat and spray it with cooking oil.
  3. Add the marinated chicken to the hot skillet and sauté until thoroughly cooked, about 4-5 minutes. Remove the cooked chicken onto a plate.
  4. Once the chicken is removed, add in the zucchini, tomatoes & remaining teaspoon of Italian seasoning. Sauté until they start to soften, about 2-3 minutes.
  5. Lower the heat to medium and add the chicken back into the skillet along with the cannellini beans, balsamic vinegar and basil. Stir everything together and taste for seasoning.
  6. Top with the shredded parmesan cheese, serve immediately & enjoy!

Cheers!

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