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One-Pot Chicken and Vegetable Skillet

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One-Pot Chicken and Vegetable Skillet
  • Prep 20 min
  • Total 45 min
  • Servings 4
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Frozen veggies are the key to this flavour-packed dinner — made entirely in one dish.
Mar 1, 2017

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

Steps

  • 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.

Expert Tips

  • Tip 1
    For a complete meal, serve with your favourite pasta.

Nutrition Information

410 Calories, 18g Total Fat, 47g Protein, 14g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 4
Calories
410
Total Fat
18g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
120mg
Sodium
1060mg
Total Carbs
14g
Sugars
7g
Protein
47g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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