Print Recipe

Sautéed Veggie Chicken Skillet

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Keyword: chicken, one pot meal
Servings: 4

Ingredients

  • 2 cups rotisserie chicken pieces
  • 2 1/2 cups zucchini cut into 3/4’’ rounds
  • 3 cups sliced white mushrooms 1/2’’ thick
  • 2 cups shredded carrot
  • 1 1/2 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.