Easy Italian Chicken and Vegetables Skillet
Easy Italian chicken and vegetables skillet - delicious easy Italian marinated chicken and vegetable dinner in just one pan!
Servings: 6
Calories: 388kcal
Equipment
Ingredients
For the Italian marinade:
- ¾ cup olive oil
- ¼ cup red or white wine vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon lemon juice
For the Italian chicken:
- 1 lb chicken breast sliced into strips
- ½ lb green beans washed and trimmed
- ½ cup cherry tomatoes
- ¼ cup chopped parsley to garnish
Instructions
- Combine marinade ingredients in a small blender or food processor.
- Blend until mixed well.
- Remove 1/2 cup marinade, set rest aside.
- Add 1 cup marinade and chicken to large bowl, submerging chicken.
- Let marinate for at least 45 minutes, up to a day.
- Heat a large nonstick skillet on medium high.
- Add chicken to pan (use tongs to lift out of marinade, don't dump marinade in pan), stirring occasionally to prevent sticking, until lightly browned - about 8 minutes.
- When chicken has browned, but is not yet golden brown, and not yet 175 degrees internally, add tomatoes and green beans.
- Stir occasionally, let tomatoes burst and green beans caramelize, about 5 minutes.
- When vegetables have browned, and chicken is 175 degrees internally, add 2 tbsp marinade mix to pan and quickly toss to heat evenly, another 2 minutes.
- Remove from pan and serve immediately.
Nutrition
Serving: 1g | Calories: 388kcal | Carbohydrates: 5g | Protein: 25g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 24g | Cholesterol: 64mg | Sodium: 325mg | Fiber: 2g | Sugar: 2g