Quick Chicken and Spring Vegetables
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Quick Chicken and Spring Vegetables
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| Servings | Prep Time |
| 2 | 15minutes |
| Cook Time |
| 15minutes |
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Ingredients
Quick Chicken
- 1/4cup panko breadcrumbs
- 16 ounce chicken breastskinless, cut into 1-inch strips
- 1 tablespoon canola oil
Spring Vegetables
- 1tablespoon canola oil
- 1/2cup red onionchopped
- 1/2cup fresh carrotssliced
- 1/2cup fresh mushrooms
- 1small zucchinisliced
- 1small yellow squashslicked
- 2tablespoons minced garlic
- 1/4 teaspoon pepper
- 1/8teaspoon salt
- 2tablespoons Parmesan cheeseshredded
Instructions
- Place bread crumbs in a large re-sealable plastic bag, and add chicken, and shake a coat. In a large skillet, cook chicken in 1 tablespoon of oil over medium heat until internal temperature reaches 165 degrees fahrenheit. Remove and keep warm in the oven.
- Using the same skillet, saute the onion and carrots int he 1 tablespoon of oil. Next, add the zucchini, squash, longer or until vegetables are tender. Return the chicken to pan, sprinkle with the cheese and serve.
Recipe Notes
