Chicken and Vegetable Skillet Recipe

There’s beauty in creating a delicious meal using simple, fresh ingredients, but this requires applying what you know about great ingredients while you are shopping. Take a shot at testing these skills by trying this recipe – a delicious chicken dish that focuses on adding a variety of vegetables to your protein and cooking together.

This is a perfect dish to make when your local farmer’s market is open for the season – take some time to get to know your local growers, try the same product from different vendors to see which you like best, and really get to know the food you’re eating.

For whatever reason, a lot of people are hesitant to use eggplant in their dishes, associating it with the heavily breaded Italian courses that show up in popular cuisine most often. A few things to note about eggplant: Make sure to select one that has a deep purple color and is firm to the touch.

Suppose you cut the veggie and find brown spotting on the inside; it's overripe. In this recipe, you'll be blending the eggplant and tomatoes together to create a thicker sauce. This is an excellent way to try and sneak it into a picky eaters' meal.

The inclusion of basil and tomato sauce in this dish gives it a distinctive Italian twist, so try serving this dish on top of some Paleo zoodles or spaghetti squash for a complete meal.

Chicken and Vegetable Skillet Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

• 2 chicken breasts, diced
• 1 onion, diced
• 4 garlic cloves, minced
• 4 tomatoes, diced
• 1 eggplant, peeled and diced
• 2 sweet potatoes, peeled and diced
• 2 cups lightly packed spinach
• 1 ½ cups tomato sauce
• ½ cup fresh basil, minced
• ¼ cup olive oil
• Cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Heat olive oil in a skillet over medium-high heat.
2. Add onion and garlic; cook for 4 to 5 minutes or until soft.
3. Add the tomatoes and eggplant to the skillet and cook for 8 to 10 minutes or until soft.
4. Sprinkle with the fresh basil and season with salt and pepper to taste; then, pour in the tomato sauce and stir well.
5. Simmer for 8 to 10 minutes, stirring occasionally.
6. Blend sauce and vegetables using a blender or immersion blender, pulsing until the sauce is smooth. Add more tomato sauce for a thinner consistency.
7. Melt cooking fat in another skillet over medium heat and cook the diced potatoes for 5 to 8 minutes.
8. Add the chicken and cook for 4 to 5 minutes or until no longer pink.
9. Pour the tomato sauce over the chicken and mix well.
10. Add in the spinach and cook for 4 to 5 minutes or until wilted.

📖 Recipe

Chicken and Vegetable Skillet Recipe

Test your vegetable know-how with this recipe by creating a simple yet elegant dish that relies on the best ingredients.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 388 kcal

Ingredients

  

1x2x3x

• 2 chicken breasts diced
• 1 onion diced
• 4 garlic cloves minced
• 4 tomatoes diced
• 1 eggplant peeled and diced
• 2 sweet potatoes peeled and diced
• 2 cups lightly packed spinach
• 1 ½ cups tomato sauce
• ½ cup fresh basil minced
• ¼ cup olive oil
• Cooking fat

Instructions

 

• Heat olive oil in a skillet over medium-high heat.
  ¼ cup olive oil
• Add onion and garlic; cook for 4 to 5 minutes or until soft.
  1 onion, 4 garlic cloves
• Add the tomatoes and eggplant to the skillet and cook for 8 to 10 minutes or until soft.
  4 tomatoes, 1 eggplant
• Sprinkle with the fresh basil and season with salt and pepper to taste; then, pour in the tomato sauce and stir well.
  ½ cup fresh basil, 1 ½ cups tomato sauce
• Simmer for 8 to 10 minutes, stirring occasionally.
• Blend sauce and vegetables using a blender or immersion blender, pulsing until the sauce is smooth. Add more tomato sauce for a thinner consistency.
• Melt cooking fat in another skillet over medium heat and cook the diced potatoes for 5 to 8 minutes.
  2 sweet potatoes, Cooking fat
• Add the chicken and cook for 4 to 5 minutes or until no longer pink.
  2 chicken breasts
• Pour the tomato sauce over the chicken and mix well.
• Add in the spinach and cook for 4 to 5 minutes or until wilted.
  2 cups lightly packed spinach

Nutrition

Calories: 388kcalCarbohydrates: 29gProtein: 31gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 73mgSodium: 552mgPotassium: 1122mgFiber: 8gSugar: 11gVitamin A: 11232IUVitamin C: 18mgCalcium: 88mgIron: 3mg

Keyword chicken, skillet, vegetable

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