Sautéed Veggie Chicken Skillet
Ingredients
- 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.