One-Pot Chicken and Vegetable Skillet

• Gluten free

• Meat

  • 4 Chicken breasts, cut into 1-inch pieces (about 20 oz, boneless skinless

• Produce

  • 1 bag Broccoli, frozen
  • 1 can Muir glen tomatoes, Organic
  • 1/2 cup Onion

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Mozzarella cheese

Found on pillsbury.com

Description

Ingredients

• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz)
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
• 1 bag (16 oz) frozen broccoli, cauliflower and carrots
• 1 cup shredded mozzarella cheese (4 oz)

Directions

• 1 In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in center and browned. Reduce heat to medium.
• 2 Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
• 3 Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

Nutrition