One Pan Italian Chicken Skillet #healthy #glutenfree

Simple, sound and on the table in minutes! This family agreeable Italian Chicken and Vegetable Skillet is loaded with flavor, new vegetables and a lot of protein. Teach it a lesson out of the skillet or over your preferred pasta or cooked rice!

This Italian Chicken and Vegetable Skillet was one I evaluated two or three weeks prior and have been passing on to impart to you all. It's simple, solid, brimming with Italian flavor and furthermore happens to exploit a portion of summer's best vegetables!

There consistently is by all accounts something going on, and feeding yourself with great sustenance is by all accounts the keep going thing at the forefront of your thoughts. This 30-Minute One Pan Italian Chicken Skillet will be your next lifeline when you're too occupied and don't have a huge amount of time to prepare something that is sound and nutritious.

What are a portion of your preferred a minute ago supper thoughts when you're running short on schedule? Perhaps you've gotta get to an occasion after supper, or you're running out the entryway to snatch drinks with your companions on an end of the week. In any case, this present supper has your back!

Also try our recipe One Pan Pesto Chicken Bake

A new 20 minute Dinner idea! Easy, healthy and on the table in minutes! Add this one to your plans this week!

Ingredients

• 1 pound chicken breast, cut into bite sized pieces
• 2 Tbsp extra virgin olive oil, avocado oil, or unrefined coconut oil
• 4 fresh garlic cloves, minced
• 8 oz fresh button mushrooms
• 2 red bell pepper, chopped
• 1 bunch asparagus, ends trimmed and cut in halves
• 1 medium zucchini, sliced
• 1 Tbsp dry Italian seasoning
• 2 Tbsps high quality balsamic vinegar
• sea salt and black pepper, to your taste

Instructions

1. Heat oil over med-high heat in a large skillet.
2. Add mushrooms and garlic, and saute for 5 minutes.
3. Then, add chicken and cook for another 5 minutes until browned.
4. Add Italian seasoning, balsamic vinegar and season with salt and pepper to your taste.
5. Add in bell pepper, asparagus and zucchini, and cook for an additional 10 minutes or until veggies are tender and everything is cooked through.
6. I like to squeeze a bit of fresh lemon on mine!

Read more our recipe : Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch

For more detail : https://bit.ly/2Tyi3i2