Saturday, February 05, 2011

Sizzling Chicken & Veggie Skillet

Update 6/26/2012: I had a much easier time having the kids eat this nearly a year and a half later. I still really like it! I also added broccoli :)

I know I don't post a lot of "healthy" meals because let's face it...Healthy isn't always delicious. But I think this is a relatively healthy meal (of course, it probably could be healthier without the salad dressing, but I digress).

What you need:
  • 4 boneless skinless chicken breast halves (1 lb.) - I cubed mine
  • 1/4 cup Kraft Tuscan House Italian Dressing and Marinade
  • 1 zucchini, coarsely chopped
  • 1/2 cup thinly sliced red onion
  • 1 cup halved cherry tomatoes
  • 1 cup snow peas
  • 1/4 cup grated parmesan cheese
Cook chicken over a medium-high heat for 5 to 7 minutes on each side or until the chicken is done. Transfer to a dish and cover to keep warm. I always cover mine and put it in the microwave.

Slice up your veggies.

Add dressing, zucchini and onions to skillet and cook for 4 minutes over medium-high heat until veggies are crisp-tender, stirring every once in a while.

Stir in snow peas and tomatoes; cook for one or two more minutes, just until heated through.

Place chicken on whatever you are going to serve your food with.

Top with vegetables and then cheese.

My kids didn't really want to eat this at all, but I thought it was a very springtime-y dish. It was very bright and fresh tasting.
Recipe Courtesy Kraft

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