One-Pot Chicken and Vegetable Skillet

Frozen veggies are the key to this flavour-packed dinner — made entirely in one dish.

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 lb/625 g)
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 can (14 oz/398 mL) diced tomatoes, undrained
1 bag (500 g) frozen broccoli, cauliflower and carrots (California type blend)
1 cup shredded mozzarella cheese

1

In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in centre and browned. Reduce heat to medium.
2

Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
3

Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.