Sautéed Veggie Chicken Skillet

Make an easy one-pot Sautéed Veggie Chicken Skillet recipe dinner! Add your favorite sautéed veggies, Rotisserie chicken, kale, and toppings!

Over the weekend, we took time. We took time to slow down, go on a beautiful snowy walk, and cook dinner for some friends who were in town. But this week, dinners will be simple.

Sautéed Veggie Chicken Skillet

One of our favorites is this Sautéed Veggie Chicken Skillet recipe. It seems we always have these ingredients on hand. [Here’s another recipe with easy ingredients: One-Pot Sausage Spaghettini Dinner.]

A chicken skillet recipe is always great served with brown rice, too.

Ingredients for Veggie Chicken Skillet

This One-Pot Sautéed Veggie Chicken Skillet has become one of our favorite weeknight meals.

All you need are these ingredients:

• Rotisserie chicken
• Zucchini + mushrooms + carrots + bell peppers
• Tuscan kale
• Salt and pepper
• Avocado
• Cilantro
• Raisins
• Sliced, toasted almonds
• Salsa
• Cheese
• Cilantro dressing
• Fresh lime
• Tortilla chips

What is a one-pot meal?

A one-pot meal is typically an easy dish thrown together in a pot or skillet. I say, easy ingredients (usually what you have on hand), with very little fuss and minimal clean up.

They usually contain a protein, vegetables, and sometimes a starch … all rolled into one delicious dish.

So … a comfort dish … for your family, and good enough for company! Here’s another favorite on my blog: One-Pot Paprika Chicken Thighs recipe, with potatoes and carrots.

Tips for making a Veggie Chicken Skillet

We love browned mushrooms, so give your mushrooms enough room to brown before adding the rest of the ingredients.

Feel free to use your favorite veggies in this recipe. Just make sure to give them enough time to cook and brown.

As you chop, keep the thickness of your veggies consistent to insure even cooking in the pan.

Salt and pepper as you go, and don’t forget to taste the veggies as you do it! You can always add salt, but you can never take it away.

Beauty of these days

So the sun was out, we did a little spring cleaning, snow removal, sat and read, put a towel on the deck, and soaked up the sun. And then we changed it up a little and did a repeat the next day.

The beauty of these days … it’s not about our to-do list (although checking things off our lists are important and reality). How we fulfill and measure our days should be mixed with accomplishments, but also love and connection.

I feel so much love when I’m out in nature. My husband and I … one step at a time, keeping our eye on the path, and then looking up at the beauty, just chatting about life, nature, goals, and dreams. [I got one quick picture of Alder as we headed back to the car.]

Getting outside is a must for our soul. We enjoy it so much. Put the phones in our pockets, try to see things that are new to us. Listen to the birds and watch for the unusual.

Connection is just as important. Otherwise we become an island.

Back to the most delicious TACO TUESDAY recipe! This is the best recipe for a delicious, healthy, and filling dinner that takes less than 30 minutes to make!

ENOY!

More one pot meals: 

One Pot Chili Mac and Cheese [Belly Full]

One Pot Asian Braised Beef

One-Pot Paprika Chicken Thighs

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Get the Recipe:

Sautéed Veggie Chicken Skillet

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Yield: 4

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Ingredients

 

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• 2 cups rotisserie chicken pieces
• 2 ½ cups zucchini, cut into 3/4’’ rounds
• 3 cups sliced white mushrooms, 1/2’’ thick
• 2 cups shredded carrot
• 1 ½ cups chopped bell pepper, 1/2’’ thick pieces (I used baby bell peppers, but fun ? size will work as well)
• 1 bunch Tuscan kale, roughly chopped
• Salt and pepper to taste
• Avocado
• Cilantro
• Raisins
• Sliced, toasted almonds
• Salsa
• Cheese
• Cilantro dressing
• Fresh lime
• Tortilla chips

Instructions

 

• In a large skillet, coat the bottom of the pan with olive oil, and heat on medium-high. When oil is hot, add in the mushrooms and allow them to release their liquid and brown for about 5-6 minutes, stirring occasionally. Salt and pepper to taste.
• Next, add in the zucchini, and bell pepper. Sauté vegetables until they begin to brown and char slightly–5-7 minutes. Salt and pepper to taste.
• Keep the thickness of your veggies consistent to insure even cooking in the pan. 
• Finally, add in the shredded carrots, chicken, and kale. Stir until kale wilts and chicken warms and browns slightly—another 4-5 minutes. Salt and pepper to taste. Reduce heat to medium and top with toasted almonds and raisins. 
• Serve hot with fresh cilantro, lime, salsa, avocado, and melted cheese. Enjoy!

Notes

As you chop, keep the thickness of your veggies consistent to insure even cooking in the pan.

Cuisine: Mexican

Course: Main Course

Author: Sandy / Reluctant Entertainer

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