Skillet Chicken Vegetable Toss

Skillet chicken vegetable toss is a healthy and richly flavored dish that’s ready in less than 30 minutes, making it a great solution for busy weeknights.

Sometimes the best recipes happen unintentionally and that, my friends, is how this skillet chicken vegetable toss was born.  It was one of those nights where I really didn’t have a big desire to cook, but I had to eat….sooo I started rummaging around the kitchen and one thing let to another.  Before I knew it, I had a meal that was really delicious.

I knew I had chicken tenders in the freezer and since they were tenders, I knew I could defrost them quickly.  I also had mushrooms, green beans and tomatoes that were going to end up getting tossed if I didn’t use them soon.  Add to that onion, garlic and some seasoning and dinner was on the table in 30 minutes.

Feel free to customize this dish and use what you happen to have on hand.  Don’t have fresh tomato? Use canned.  Have some zucchini in fridge?  Throw that in, you get the idea.  I do recommend using mushrooms because that really adds to the rich flavor of the dish, but other than that, go for whatever’s in your fridge.

This recipe could easily be doubled OR you could stretch the recipe by tossing in cooked pasta or rice.

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Yield: 2

Skillet Chicken Vegetable Toss

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Ingredients

• 1 tbsp olive oil
• 3/4 lb chicken tenders, cut crosswise into thin strips
• 1 (8 oz) pkg sliced cremini mushrooms
• 1/2 red onion, thinly sliced
• 1/2 cup fresh green beans, cut into 1 inch pieces
• 2 large cloves garlic, minced
• 1/2 cup chicken stock
• 1 large roma tomato (or 2 small), chopped
• pinch of red pepper flakes
• 1/2 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

Heat olive oil in a skillet over medium high heat.

Add chicken and sauté until no longer pink.

Add mushrooms and sauté for a couple of minutes, until they start to release their juices.

Add onion and sauté until onions are tender and mushrooms are browned.

Add green beans and sauté another couple of minutes.

Add garlic and sauté for 30 seconds.

Stir in chicken stock, scraping up the browned bits on the bottom of the pan.

Stir in tomato, red pepper flakes, Italian seasoning, salt and pepper.

Cook until tomato starts to break down.

If mixture looks dry, add a little more chicken stock.

Stir in parsley before serving.

Notes

You can stretch this recipe into 4 servings by stirring in 8 oz of cooked pasta or 2 cups cooked rice.

ENJOY!