Chicken & Veggie Skillet Preparation

This dish is best prepared on the stovetop! Juicy chicken breast sautéed alongside red bell peppers and zucchini make a colorful, nutrient-rich meal. Serve over pasta or with your favorite starch for a quick, delicious and healthy weeknight dinner.

Chicken & Veggie Skillet Preparation

Included Ingredients

Onion, red pepper, zucchini, salt, broth, chicken breast, seasonings.

Groceries Needed

  • Starch of choice - quinoa, rice, noodles
  • Parmesan cheese

Optional Additions

  • Salt and pepper to taste
  • Chicken broth (if desired)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: For best results, cook on stove top. Dish will be light on sauce. Can add additional chicken broth if needed.

Serve: Top with Parmesan cheese and serve with starch of choice.

Low Carb Serving Option:

Serve with whole grain pasta or riced cauliflower.

Small

3 Servings

Stovetop

Cook from frozen in medium saute pan over medium heat. Break up as it thaws and cooks. Cover and cook over medium-low heat for 25-30 minutes. Can add 1 Tbsp of olive oil if needed.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, return to pressure cooker. Cook on sautee setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours, or to an internal temperature of 165° F. Stir well before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt and pepper, to taste

Medium

6 Servings

Stovetop

Thaw in refrigerator over night. Cook in medium saute pan over medium heat. Break up as it thaws and cooks. Cover and cook over medium-low heat for 25-30 minutes. Can add 1-2 Tbsp of olive oil if needed.

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Stir well before serving.

Pressure Cooker

Cook on manual for 25 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt and pepper, to taste

Nutrition Facts

Serving Size | 1 cup
191 Calories | 7.5g Total Fat | 4.8g Carbs | 1.6g Fiber | 25.3g Protein | 2.9g Sugars | 1.9g Sat. Fat | 317mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.