Chicken & Vegetable Skillet
Chicken & Vegetable Skillet – Serves 4
This recipe includes nutrient dense bell peppers in a variety of beautiful deep colors. Red peppers have more vitamins and nutrients and contain lycopene one of the most common antioxidants that also makes this dish. The level of carotene, another antioxidant, is nine times higher in red peppers when compared to the green variety. Red peppers also have twice the vitamin C content of green peppers. Orange bell peppers contain even more vitamin C and significantly more vitamin A.
4 boneless and skinless chicken breasts cut into strips.
1 1/2 teaspoon olive oil
2 large zucchini, cubed
2 large red and/or yellow or orange bell peppers, cubed or sliced
4 large handfuls of fresh spinach
1/2 cup chopped onion
4 cloves garlic, finely chopped
1 tablespoon loosely packed fresh basil leaves, chopped
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
In 12-inch skillet, heat oil over medium-high heat and cook chicken, zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes. Add basil and black pepper and spinach. Reduce heat to low and cook, stirring occasionally, 3 minutes or until vegetables are crisp/tender.
To serve, sprinkle with cheese. Also try it served over brown rice or put in any of your own favorite vegetables—the more the merrier!