About
When time is lacking but you're craving some fresh, real food, this Chicken Primavera Skillet can come to your tummy's rescue! This one-skillet dish comes loaded with all sorts of treasures from the garden plus some beautiful, golden chicken strips to ensure you're nourished and satisfied. It's so simple to throw together, you'll never need to go through a drive-thru again. Turn to the Chicken Primavera Skillet to save you from all of your hunger struggles!
Ingredients
- salt, to taste
- ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 1/2 pounds chicken breasts, skinless and boneless, cut into strips
- 1/4 cup extra-virgin olive oil
- 1 tablespoon garlic, minced
- 1 1/2 cups low-sodium chicken stock
- 1 cup frozen mixed vegetables
- 1 (16-ounce) carton grape tomatoes, halved
- 1 bunch fresh green onions, sliced diagonally
- 1 medium zucchini, quartered lengthwise and sliced
- 2 tablespoons sun-dried tomato pesto, store-bought or homemade
- basil leaves, to taste, for garnish
Directions
Step 1 -In a medium bowl, add the salt, the pepper, the flour, the dried parsley, and the dried basil and whisk to combine.
Step 2 -Add the chicken strips to the flour mixture and toss until they are well-coated.
Step 3 -In a large skillet over medium heat, add the oil.
Step 4 -Add the coated chicken strips to the hot oil and cook, turning occasionally, until they reach an internal temperature of 165 degrees F and are lightly browned, about 10 minutes.
Step 5 -Add the garlic to the cooked chicken strips and cook, about 1 minute.
Step 6 -Add the chicken stock, the mixed vegetables, the grape tomatoes, the green onions, the zucchini slices, and the pesto to the cooked chicken strips and cook, stirring occasionally, until the veggies are heated through, about 10 minutes.
Step 7 -Season the chicken mixture with the salt and the pepper and stir to combine.
Step 8 -Serve the chicken mixture garnished with the basil leaves.
