Name: Ground chicken and vegetable skillet
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 lb ground chicken; 2 tbsp extra virgin olive oil; 2 red bell peppers, diced; 2 medium zucchinis, diced; 1 1/4 large yellow onions, diced; 4 cloves garlic, minced; 5 oz fresh baby spinach, roughly chopped; 2 tsp salt; 3/4 tsp black pepper; 1 1/2 tbsp dried Italian seasoning; 1/2 tsp red pepper flakes; 2 tbsp lemon juice

Instructions

Prep 25 min · Cook 0 min

Heat a 12-inch skillet over medium-high heat with half the olive oil. Add half the ground chicken in an even layer. Let it sit undisturbed for 4 minutes to brown, then break it up with a wooden spoon and cook for 4 more minutes until cooked through. Transfer the chicken to a large bowl and repeat with the remaining chicken, using no extra oil. Keep all chicken in the bowl. Done when no pink remains, 165°F.
Wipe out the skillet. Add the remaining oil over medium-high heat. Add the onion, bell peppers, and zucchini. Sauté for 6 minutes, stirring occasionally, until the vegetables are tender and any liquid released by the zucchini has evaporated.
Add the garlic, salt, black pepper, Italian seasoning, and red pepper flakes to the skillet. Stir constantly for 2 minutes to toast the herbs and soften the garlic.
Return the cooked chicken and any accumulated juices to the skillet. Add the spinach and stir until just wilted, about 1 minute. Remove from the heat and stir in the lemon juice. Taste and add a pinch more salt if needed. Serve in 5 equal portions.

Nutrition

Ingredients

Instructions

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