Tuscan Chicken Skillet | PALEO, Whole30
Servings: 4
Calories: 186kcal
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 2 medium to large zucchini, sliced lengthwise then into 1/4" thick pieces
- 1/2 white onion sliced then roughly chopped
- 2 -3 tbsp sun dried tomatoes, julienned (I like the ones jarred in olive oil)
- 1 tbsp extra virgin olive oil
- 2 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp Italian herb seasoning blend
- 1/4 tsp red pepper flakes
- lemon wedges for garnish
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the zucchini, onion, and garlic, and sauté for 3 to 4 minutes or until the zucchini begins to lightly brown.
- Add the chicken and sun dried tomatoes. Continue to sauté, stirring often, until the chicken pieces are cooked through. Season with spices to taste, and give it a final stir.
- Serve alone or over spaghetti squash or roasted potatoes, garnished with lemon wedges.
Notes
I typically purchase breast tenders rather than full breasts. They're often less expensive, and quicker to cut into pieces for recipes like this!
Nutrition
Calories: 186kcal | Carbohydrates: 5g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 433mg | Fiber: 1g | Sugar: 3g | Iron: 1mg