Garlic Chicken and Vegetable One-Pan Dinner

Garlic Chicken And Vegetable One-pan Dinner Recipe

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Vickie Parks

By
@Northwestgal

This recipe lends itself well to ingredient adjustments. So feel free to adjust ingredients to make use of fresh produce or vegetables and herbs that are more suited to your taste buds.

It's a good dish that is equally great served hot or cold, and it's goes well with a chilled salad or hot side dishes like cooked rice or roasted potatoes.

If stored in an airtight glass container, this should keep in refrigerator for up to 5 days.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
15 Min
Cook:
20 Min
Method:
Saute

Ingredients

  • CHICKEN

  • 1 lb
    skinless chicken breast, cut into 1-inch pieces
  • 1 tsp
    cooking oil (sesame, coconut or avocado oil are good for added flavor, but any cooking oil will work)
  • 2 clove
    garlic, minced or crushed
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    salt
  • VEGETABLES

  • 1 1/2 lb
    zucchini, sliced into thin rounds and then each slice cut in half)
  • 2 cups
    sweet corn (fresh or frozen)
  • 1 cup
    red or orange bell pepper, chopped into bite-size chunks
  • 1/2 medium
    onion, cut into 4 wedges
  • 1 tsp
    cooking oil
  • 1 clove
    garlic, minced
  • 1/2 tsp
    dried oregano or dried basil (or both)
  • 1/4 tsp
    black pepper
  • 1 pinch
    red pepper flakes (optional)
  • GARNISH (OPTIONAL)

  • 1/4 cup
    sliced green onion

How to Make Garlic Chicken and Vegetable One-Pan Dinner

Step-by-Step

  1. To cook chicken, preheat cast iron skillet on medium heat and swirl oil to coat pan. Add garlic and cook for 10 seconds. Then add chicken, sprinkle with salt and pepper to taste. Cook for 10 minutes uncovered, stirring occasionally. Transfer cooked chicken to a bowl and set aside.
  2. Heat oil in same skillet, and add the zucchini, corn, bell pepper and onion, and cook 6 to 7 minutes, or until vegetables are tender. Add garlic, oregano, basil, pepper and red pepper flakes (if using) to pan, and stir while cooking for another minute or two.
  3. Stir cooked chicken into the vegetables, and heat another minute (just long enough to heat the chicken through). Remove skillet from heat, garnish with sliced green onion. Serve hot or cold.

    If stored in an airtight glass container, this should keep refrigerated for up to 5 days.

Printable Recipe Card

About Garlic Chicken and Vegetable One-Pan Dinner

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy




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