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Skillet Chicken with Vegetables

Servings: 4
Prep: 10 minutes
Cook: 10 minutes
Ready: 20 minutes

Ingredients

2 TBSP butter

½ large (about 4 cups) cooked rotisserie chicken, deboned and chopped

1 TBSP garlic, minced

¼ tsp paprika

3 cups zucchini, broccoli, or other vegetable of choice, fresh or frozen

1 14.5 oz can low-sodium diced tomatoes

½ cup shredded Parmesan cheese

Cooked brown rice for serving, optional

Instructions
  1. Preheat a large skillet on medium-high heat and add butter (2 TBSP).
  2. When butter is melted, add garlic (1 TBSP), paprika (¼ tsp) and chicken (4 cups).
  3. Add the vegetables (3 cups) and tomatoes (14.5 oz) and mix well. Bring to a simmer and cook, uncovered, for 5-8 minutes until vegetables are tender-crisp. Do not overcook zucchini.
  4. Add the cheese (½ cup), mix well and remove from heat.
  5. Serve alone or with cooked brown rice

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