Sautéed garden-fresh veggies and chicken breasts is a pleasing combination of flavor, color and texture.
15m
PREP TIME
25m
COOK TIME
295
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- 2 teaspoons Lawry's® 25% Less Sodium Seasoned Salt, divided
- 1 teaspoon Lawry's® Garlic Pepper, divided
- 4 (about 1 1/4 pounds) small boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 1 medium yellow squash, cut into 1-inch chunks (1 1/2 cups)
- 1 medium zucchini, cut into 1-inch chunks (1 1/2 cups)
- 1 small bell pepper, cut into 1-inch chunks (1 cup)
- 1 small onion, cut into wedges (1 cup)
- 1 cup grape tomatoes
INSTRUCTIONS
- 1 Mix 1 1/2 teaspoons of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Sprinkle evenly on chicken.
- 2 Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove chicken from skillet; keep warm.
- 3 Stir yellow squash, zucchini, bell pepper and onion into skillet. Cook and stir to 5 minutes or until vegetables are tender-crisp. Add tomatoes and remaining 1/2 teaspoon each seasoned salt and garlic pepper. Cook and stir 1 to 2 minutes or until tomatoes are heated through. Serve vegetable mixture with chicken.
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