Chicken Vegetable Skillet |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
In my mid-thirties I realized I had to do something about my health, says Katherine Preiss of Penfield, Pennsylvania. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! Ingredients:
2 tablespoons seasoned bread crumbs |
1/2 pound boneless skinless chicken breast, cut into 1-inch strips |
2 teaspoons canola oil, divided |
1 small onion, chopped |
1/2 cup sliced fresh carrot |
1 small zucchini, sliced |
1 small yellow summer squash, sliced |
2 garlic cloves, minced |
1/4 teaspoon pepper |
1/8 teaspoon salt |
2 tablespoons shredded asiago cheese |
Directions:
1. Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm.
2. In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese. Yield: 2 servings.
|
|