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Single Pan Chicken Dinner

Servings: 1 Skill Level: Beginner Total Time: 20 minutes
Print Recipe
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 T. Olive oil
  • 1 each Shallot julienned
  • ½ each Summer squash or zucchini cut on bias
  • 1/8 th tsp. Kosher or sea salt
  • 1 each Chicken breast 4-6 oz., cut into strips
  • 2 cups Kale stem removed, raw and julienned
  • to taste Salt and pepper

Method
 

  1. Preheat large sauté pan to medium low heat.
  2. Add oil followed by the shallot. Cook shallot for 2-3 minutes.
  3. Add summer squash or zucchini to the pan, cook additional 2-3 minutes. Season with a pinch of salt.
  4. Add chicken breast strips into the pan, placing on one side of the pan to allow one side of the strips to brown, 3-4 minutes.
  5. Using tongs, turn chicken breast strips onto other side and brown for additional 3-4 minutes.
  6. The chicken should be mostly done at this point, use a meat thermometer if needed.
  7. Finish the dish by adding the julienned kale to the pan and stir until the kale is wilted. Season to taste.
  8. Enjoy this meal with roasted sweet potatoes or a cooked whole grain.

Notes

Servings: 1
Serving Size: composed meal
Nutrition Information: Provides adequate protein, micronutrients and fiber from the chicken and vegetables. This is a great go-to meal that packs flavor without the hassle. Gluten-free, nut free, dairy free.

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