Summer Chicken and Vegetable Skillet recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Ingredients
- 2 tablespoons vegetable oil 1 ½ pounds boneless chicken breast, cut into 1-inch pieces 4 cups water 1 package Bear Creek® Chicken Noodle Soup Mix 1 medium zucchini, halved lengthwise and sliced 2 cups halved grape tomatoes 2 cups baby spinach leaves 1 tablespoon lemon juice
Nutrition Info
- 344.1 caloriescarbohydrate: 32 gcholesterol: 104.6 mgfat: 10.2 gfiber: 2.5 gprotein: 30 gsaturatedFat: 2.2 gservingSize: -sodium: 1116.6 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Summer Chicken and Vegetable Skillet
Directions
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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.