Chicken with Vegetables
Submitted by digreene
A quick 25-minute chicken stir-fry loaded with zucchini, bell pepper, tomatoes, and Italian seasoning. Crisp veggies, tender chicken cubes, one skillet, zero leftovers.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThis is the kind of meal you throw together on a Tuesday night when the fridge is stocked but your patience isn’t.
Cubed chicken breast hits a hot skillet with garlic and onion, followed by zucchini and red bell pepper that stay snappy and bright.
Fresh tomatoes and Italian seasoning tie everything together without drowning the vegetables in sauce.
From cutting board to table in 25 minutes, it’s honest, no-fuss cooking that actually fills you up.
Pro Tips
- Cut your chicken and veggies into similar-sized pieces so everything cooks evenly.
- Keep the heat at medium-high and stir constantly. You want a sear on the chicken, not a steam bath.
- Toss in a handful of fresh basil right before serving if you’ve got it. It wakes the whole dish up.
Ingredients
Directions
Heat the olive oil in a wok or large skillet over high heat.
Reduce the heat to medium high.
Add the chicken, onion and garlic.
Stir- fry, stirring constantly, for 3 minutes.
Add the zucchini and bell pepper, and sauté for 3 minutes more, or until the zucchini is cooked but still slightly crisp and the onion is cooked.
Add the tomatoes, salt, Italian seasoning and pepper to the pan and cook for 3 minutes.
Serve immediately.
Serves 4.
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