One Pan Chicken and Vegetable Skillet
This One Pan Chicken and Vegetable Skillet is a full meal that does not need any additional carbs in the form of rice, pasta, potatoes or bread. This dish contains what you'll need in a dish, without being heavy. A great weekday dinner recipe.
Ingredients
- 8 ounce chicken breasts no skin, no bones
- salt and pepper
- 1 tablespoon olive oil
- 1 garlic minced
- 1/2 onion
- 4 spring onions
- 1/2 red bell pepper
- 4 ounces mushrooms
- 8 ounces peas frozen or canned
- 1 tablespoon basil freshly chopped
- 1 tablespoon parsley freshly chopped
Instructions
- Rub the chicken breast with salt and pepper.
- Peel and chop the onion, red bell pepper. Clean the spring onions, cut in small rings and wash and dry. Wash, slice and dry mushrooms.
- Heat the olive oil in a Dutch oven and add the minced garlic clove. Cook if for a minutes until is slightly browns and become fragrant. Add the chicken. Cook over medium heat for about 1 minute and then flip the chicken. Cook 1 minute on the other side. Turn heat to low and cook for approx. 10 minutes. Take the chicken out of the pan, wrap in aluminum foil and place foil in warm oven for about 10 minutes.
- Add onion and bell pepper to Dutch oven and cook for about 5 minutes. Add mushrooms, spring onions and peas. Cook for about 10 minutes.
- Cut the chicken in strips or cubes and add to the pan as well as the chopped basil and parsley. Mix and warm for 5 minutes. Add salt and pepper if needed.
- Divide over plates and sprinkle with chopped parsley.
Nutrition
Calories: 326kcalCarbohydrates: 25gProtein: 33gFat: 10gSaturated Fat: 1gSodium: 147mgFiber: 8gSugar: 10g