One-Pot Chicken and Vegetable Skillet
- In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning, and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in center and browned. Reduce heat to medium.
- Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
- Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
Calories: 335kcal | Carbohydrates: 13g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 935mg | Potassium: 1010mg | Fiber: 4g | Sugar: 6g | Vitamin A: 697IU | Vitamin C: 90mg | Calcium: 226mg | Iron: 2mg
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