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Chicken and Garden Vegetable Skillet

Use up all those garden veggies in this delicious chicken and garden vegetable skillet. Your family will love this healthy 30-minute skillet dinner full of seasoned chicken, sauteed vegetables, and a cheesy breadcrumb topping.

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	174 kcal	Sugar	2 g
Carbs	6 g	Cholesterol	51 mg
Protein	19 g	Sodium	178 mg
Fat	8 g	Fiber	1 g
Sugar	2 g
Cholesterol	51 mg
Sodium	178 mg
Fiber	1 g

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

https://therecipecritic.com/chicken-and-garden-vegetable-skillet/

Preheat the oven to 350 degrees Fahrenheit.
Add the cut 1 pound boneless skinless chicken breasts, to a large bowl. Season with 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon Kosher salt, and 1/4 teaspoon black pepper, then toss to coat the chicken.
Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes or until no longer pink. Set the chicken aside.
Returning to the same skillet, add 1 small zucchini,, 1 small yellow squash, 1/4 cup red onion, and 1/2 cup cherry tomatoes. Cook for 5-7 minutes or until the vegetables start to soften.
Add the cooked chicken back to the skillet and stir to combine the vegetables and chicken.
Add 1/4 cup Panko breadcrumbs, 1/4 cup parmesan cheese, and 1 tablespoon olive oil to a bowl. 
Stir to combine then sprinkle evenly over the chicken and vegetables.
Place the oven-safe skillet in the oven for 5 minutes to crisp up the topping and melt the cheese.
Remove the skillet from the oven, season with additional salt and pepper if needed, and enjoy!

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

1 tablespoon olive oil

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon paprika

1 teaspoon Kosher salt, to taste

1/4 teaspoon black pepper

1 small zucchini, cut into half moon shapes

1 small yellow squash, cut into half moon shapes

1/4 cup red onion, sliced

1/2 cup cherry tomatoes

1/4 cup Panko breadcrumbs

1/4 cup parmesan cheese, grated

1 tablespoon olive oil

Instructions

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Add the cut 1 pound boneless skinless chicken breasts, to a large bowl. Season with 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon Kosher salt, and 1/4 teaspoon black pepper, then toss to coat the chicken.

Step 3

Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes or until no longer pink. Set the chicken aside.

Step 4

Returning to the same skillet, add 1 small zucchini,, 1 small yellow squash, 1/4 cup red onion, and 1/2 cup cherry tomatoes. Cook for 5-7 minutes or until the vegetables start to soften.

Step 5

Add the cooked chicken back to the skillet and stir to combine the vegetables and chicken.

Step 6

Add 1/4 cup Panko breadcrumbs, 1/4 cup parmesan cheese, and 1 tablespoon olive oil to a bowl.

Step 7

Stir to combine then sprinkle evenly over the chicken and vegetables.

Step 8

Place the oven-safe skillet in the oven for 5 minutes to crisp up the topping and melt the cheese.

Step 9

Remove the skillet from the oven, season with additional salt and pepper if needed, and enjoy!