Easy Skillet Chicken Primavera

"Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!"

  • Prep time: 20 Minutes
  • Cook time: 25 Minutes
  • Ready in 45 Minutes

Ingredients

  • 1/2 cup all-purpose flour
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 2 1/4 cups low-sodium chicken stock
  • 1 cup frozen mixed vegetables
  • 1 pint grape tomatoes, halved
  • 1 bunch green onions, diagonally sliced
  • 1 medium zucchini, quartered and sliced
  • 2 tablespoons sun-dried tomato pesto
  • salt and ground black pepper to taste

Directions

  • Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
  • Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
  • Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Nutritional Information

  • Total Fat: : 13.3g
  • Saturated Fat: : 13.3g
  • Sodium: : 13.3g
  • Potassium: : 13.3g
  • Total Carbohydrates: : 13.3g
  • Dietary Fiber: : 13.3g
  • Protein: : 13.3g
  • Sugars: : 13.3g
  • Vitamin C: : 13.3g
  • Iron: : 13.3g
  • Niacin: : 13.3g
  • Magnesium: : 13.3g

Footnotes