One pot meals are little life savers and this one pot breaded chicken and vegetable skillet is spring on a plate! Quick, easy and filled with colorful veggies!
Sponsored post written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine.
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I’m counting down the days until Farmers market opens in my area. Usually, it’s the week before Easter or few days into April, but this year I’m not sure. We had a couple of sunny days, but today, for example, I had to turn the heat back on. Not a good sign spring is coming.
But I didn’t let the cloudy cold day ruin my spring joyful mood! I took some fresh veggies and chicken out of the fridge and make myself a full of flavor, kid-friendly delicious meal in less than 30 minutes dirtying up only one pot!
Why do I have to specify this recipe if kid-friendly? My daughter does not like carrots (not even carrot cake!!) but if I mix them with other veggies that she likes (peas, green beans, cauliflower, broccoli) she’ll lick the plate clean! Winner, winner chicken dinner!
To make this meal real quick I used Tyson Lightly breaded chicken strips. Have you tried them?
They are an excellent source of protein made with white meat chicken and no preservatives. I prefer the lightly breaded ones since they have 65% less breading compared to original Crispy Chicken Strips.
Look for them and other Tyson products in the freezer section at your local Walmart.
Since the chicken is fully cooked, I only had to add it to the end of my dish, letting it cook just for few minutes to warm it through.
Depending on the vegetables you’re using this dish can take only 20 minutes to make. When cooking the veggies, make sure you don’t overcook them. You want them tender not mushy!
I used a julienne cut onion, quartered carrots, some green cauliflower, peas and green beans. Total time, start to finish, about 25 minutes. Not to bad for a Monday meal, right?
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This is a sponsored conversation written by me on behalf of Tyson®. The opinions and text are all mine.