Loaded with veggies, cheese and tender, juicy chicken, this 30-minute, one-skillet dinner is fast, easy and most of all, delicious!
Servings : 4
Prep Time 5 minutesmins
Cook Time 30 minutesmins
Total Time 35 minutesmins
Ingredients
4boneless, skinless chicken breasts
2tablespoonsolive oil
salt and fresh ground pepper, to taste
1cupwater
1bag(16-ounces) vegetable blend (I always buy a blend that includes broccoli)
1jar(4-ounces) diced pimientos
1cupshredded cheddar cheese
1/2-cuppart skim shredded mozzarella cheese
chopped fresh parsley, for garnish
Instructions
Lightly pound chicken just enough to even it out; do not pound it thin.
Heat olive oil over medium-high heat.
Add chicken and season with salt and pepper.
Cover and cook 5 to 6 minutes *on each side*, or until browned.
Remove chicken from skillet and set aside.
Add water and frozen vegetables to skillet; bring to a boil.
Lower to a simmer and cover; cook 3 minutes.
Add chicken back to skillet.
Stir in diced pimientos and sprinkle cheese over chicken and vegetables.
Cover and cook over medium heat for 5 minutes or until cheese is melted and chicken is cooked thoroughly (Internal temperature of 165 degrees F or 75 degrees C).
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.