Summer Chicken and Vegetables
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.
Ingredients
- 3 whole3 whole3 whole Boneless Skinless Chicken Breasts, Chopped into bite size
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil, Or avocado oil
- 2 cloves2 cloves2 cloves Garlic, Minced
- .5 whole.5 whole.5 whole Onion, Diced
- 1 whole1 whole1 whole Green Bell Peppers, Diced
- 1 whole1 whole1 whole Zucchini, Sliced and quartered 1/4”
- 1 cup1 cup1 cup Grape Tomatoes, Quartered
- 3 pieces3 pieces3 pieces Green Onion (Scallion), Chopped
- 1 tsp1 tsp1 tsp Italian Seasoning
- .25 cup.25 cup.25 cup White Wine
- .5 oz.5 oz.5 oz Chicken Instant Bone Broth
- .66 cup.66 cup.66 cup Water
- 2 tsp2 tsp2 tsp Arrowroot Flour
- .25 cup.25 cup.25 cup Parmesan Cheese, Grated
Process
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.
Add a Note
My Notes:
About This Recipe
Coconut Free Egg Free Gluten Free Grain Free Nut Free Poultry Shellfish Free Whole30Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.