30-Minute Chicken and Garden Vegetable Skillet

Name: 30-Minute Chicken and Garden Vegetable Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 pound boneless skinless chicken breasts; 1 tablespoon olive oil; 1 tablespoon Italian seasoning; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 small zucchini; 1 small yellow squash; 1/4 cup red onion; 1/2 cup cherry tomatoes; 1/4 cup panko breadcrumbs; 1/4 cup Parmesan cheese; 1 tablespoon olive oil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
174 kcal
Course
Dinner

30-Minute Chicken and Garden Vegetable Skillet

Gemma White

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Use up all those garden veggies in this delicious chicken and garden vegetable skillet. Your family will love this healthy 30-minute skillet dinner full of seasoned chicken, sauteed vegetables, and a cheesy breadcrumb topping.

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Ingredients

Servings

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon kosher salt, to taste
1/4 teaspoon black pepper
1 small zucchini, cut into half moon shapes
1 small yellow squash, cut into half moon shapes
1/4 cup red onion, sliced
1/2 cup cherry tomatoes
1/4 cup panko breadcrumbs
1/4 cup Parmesan cheese, grated
1 tablespoon olive oil

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add the cut 1 pound boneless skinless chicken breasts, to a large bowl. Season with 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon Kosher salt, and 1/4 teaspoon black pepper, then toss to coat the chicken.
Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes or until no longer pink. Set the chicken aside.
Returning to the same skillet, add 1 small zucchini,, 1 small yellow squash, 1/4 cup red onion, and 1/2 cup cherry tomatoes. Cook for 5-7 minutes or until the vegetables start to soften.
Add the cooked chicken back to the skillet and stir to combine the vegetables and chicken.
Add 1/4 cup Panko breadcrumbs, 1/4 cup parmesan cheese, and 1 tablespoon olive oil to a bowl.
Stir to combine then sprinkle evenly over the chicken and vegetables.
Place the oven-safe skillet in the oven for 5 minutes to crisp up the topping and melt the cheese.
Remove the skillet from the oven, season with additional salt and pepper if needed, and enjoy!

Nutrition Information

Show Details

Serving 1cup Calories 174kcal (9%) Carbohydrates 6g (2%) Protein 19g (38%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 51mg (17%) Sodium 178mg (7%) Potassium 516mg (15%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 343IU (7%) Vitamin C 16mg (18%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 174 kcal

% Daily Value*

Serving	1cup
Calories	174kcal	9%
Carbohydrates	6g	2%
Protein	19g	38%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.01g	1%
Cholesterol	51mg	17%
Sodium	178mg	7%
Potassium	516mg	11%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	343IU	7%
Vitamin C	16mg	18%
Calcium	85mg	9%
Iron	1mg	6%