Summer Vegetable Skillet With Chicken Recipes
SUMMER VEGETABLE SKILLET WITH CHICKEN
Put your leftovers to good use with our Summer Vegetable Skillet with Chicken. This summer vegetable skillet makes the most out of your ingredients.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Add peppers; cook 7 min., stirring occasionally. Stir in garlic; cook 1 min.
- Add rice, water and barbecue sauce; stir. Bring to boil, stirring occasionally. Top with Easy Grilled Chicken Breasts, tomatoes and cheese; cover. Simmer on medium-low heat 10 min. or until rice is tender and cheese is melted.
- Top with onions.
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 600 mg, Carbohydrate 54 g, Fiber 3 g, Sugar 15 g, Protein 34 g
SUMMER CHICKEN AND VEGETABLE SKILLET
Looking for a new recipe to make for dinner tonight? Whip up this easy Summer Chicken and Vegetable Skillet dish in just 30 minutes using Bear Creek® Chicken Noodle Soup Mix, fresh veggies, and tasty chicken.
Provided by Bear Creek
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
- Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
- Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
- Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 32 g, Cholesterol 104.6 mg, Fat 10.2 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 1116.6 mg, Sugar 3.3 g
CHICKEN VEGETABLE SKILLET
In my mid-thirties I realized I had to do something about my health. 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! -Katherine Preiss, Penfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- 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., 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.
Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
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