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One-Pot Chicken and Vegetable Skillet

One-Pot Chicken and Vegetable Skillet
  • Prep 20 min
  • Total 45 min
  • Ingredients 9
  • Servings 4
Bring those boring frozen veggies in your freezer to life with a colorful One-Pot Chicken and Vegetable Skillet. This flavor-packed chicken and veggies meal is a breeze to make, and most importantly, requires minimal cleanup.
By Roxana Yawgel
Updated December 4, 2020

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz)
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 bag (16 oz) frozen broccoli, cauliflower and carrots
  • 1 cup shredded mozzarella cheese (4 oz)

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 center 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.

  • Serve with freshly baked breadsticks.
  • For a complete meal, serve with your favorite pasta.

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
1060mg
44%
Potassium
530mg
15%
Total Carbohydrate
14g
5%
Dietary Fiber
4g
17%
Sugars
7g
Protein
47g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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