Summer Chicken and Vegetables (Edit recipe)

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I love an easy skillet meal. This one is simple yet full of flavor, healthy vegetables, and bone broth. This dish reminds me of the Italian flag, green, white, and red. Hope you enjoy.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

16

Serves: 3

Ingredients

3 whole Boneless Skinless Chicken Breasts, Chopped into bite size
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil, Or avocado oil
2 cloves Garlic, Minced
.5 whole Onion, Diced
1 whole Green Bell Peppers, Diced
1 whole Zucchini, Sliced and quartered 1/4”
1 cup Grape Tomatoes, Quartered
3 pieces Green Onion (Scallion), Chopped
1 tsp Italian Seasoning
.25 cup White Wine
.5 oz Chicken Instant Bone Broth
.66 cup Water
2 tsp Arrowroot Flour
.25 cup Parmesan Cheese, Grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet cook the chicken, salt, and pepper in oil on medium heat for about 10 minutes. Stir periodically.
Add garlic, onion, bell pepper, and zucchini. Cook for 5-6 minutes.
Add tomatoes, scallions, and Italian seasoning, stir and let cook for 2-3 minutes.
Add wine, bone broth packet and water. Stir and let cook for 5 minutes.
In a small bowl put 2 Tbsp cool water and the arrowroot flour, stir until dissolved.
Add to skillet and stir, cook for 2-3 minutes until liquid thickens.
Spoon into bowls and top with Parmesan cheese.

Notes

You can add some fresh parsley and basil to finish the dish off.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	261
Fat:	14 g
Carbohydrates:	17 g
Protein:	23 g
Cholesterol:	90 g
Sodium:	907 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.

Ingredients include paid links.

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