Name: Chicken and vegetable skillet
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 medium zucchini, diced; 3.5 oz asparagus, trimmed and cut into 1-inch pieces; 2 3/4 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp red pepper flakes; 2 1/2 tbsp grated Parmesan cheese

Nutrition

Per serving

450 calories

Protein: 51g; 45% of calories
Carbs: 17g; 15% of calories
Fat: 21g; 41% of calories

Instructions

Prep 20 min · Cook 0 min

Pat the chicken pieces dry with paper towels. Season the chicken in a small bowl with half the salt and all of the black pepper.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook until browned on all sides and cooked through, about 6 minutes. Remove the chicken from the pan and set aside. Done when reaches 165°F.
In the same skillet over medium heat, add the zucchini and asparagus with the remaining salt. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 to 5 minutes. Add the minced garlic and red pepper flakes during the last minute of cooking.
Return the chicken to the skillet. Stir in the lemon juice, the Parmesan cheese, and half the parsley. Toss everything together for 1 minute until heated through. Transfer to a plate and sprinkle with the remaining parsley.

Nutrition

Ingredients

Instructions

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