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Quick Chicken and Spring Vegetables

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Chicken

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Yield: 2

Serves:

Ingredients

  • 14 cup panko breadcrumbs
  • 1 6 ounce chicken breast (skinless cut into 1-inch strips)
  • 1 tablespoon canola oil
  • 1 tablespoon canola oil
  • 12 cup red onion (chopped)
  • 12 cup fresh carrots (sliced)
  • 12 cup fresh mushrooms
  • 1 small zucchini (sliced)
  • 1 small yellow squash (slicked)
  • 2 tablespoons minced garlic
  • 14 teaspoon pepper
  • 18 teaspoon salt
  • 2 tablespoons Parmesan cheese (shredded)

Directions

  1. Place bread crumbs in a large re-sealable plastic bag, and add chicken, and shake a coat. In a large skillet, cook chicken in 1 tablespoon of oil over medium heat until internal temperature reaches 165 degrees fahrenheit. Remove and keep warm in the oven.
  2. Using the same skillet, saute the onion and carrots int he 1 tablespoon of oil. Next, add the zucchini, squash, longer or until vegetables are tender. Return the chicken to pan, sprinkle with the cheese and serve.

Amount Per Serving (2)

  • Calories: 410
  • Protein: 25
  • Sugar: 8
  • Carbohydrate: 24
  • Fat: 20
  • Cholesterol: 65
  • Sodium: 400
  • Fiber: 4
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