The kitchen phenomenon known as “One Pot Wonder” has definitely earned that badge of honor especially with the host of multitudes of dishes and recipes that have followed the title, and this healthy and tasty Chicken and Zoodles Veggie Skillet is no exception either.
The convenience of preparing everything in one pan has truly been beneficial as hard working home cooks and chefs , like you and me, get to save time and labor especially in the dishwashing department.
This is an easy 30 minute skillet meal recipe where it’s simply a matter of seasoning and cooking the chicken and prepping and sautéing the veggies.
This dish is a combination of both healthy and delicious and that’s why I thrive on creating healthy organic recipes like this one especially when they taste good. It’s feel good food for sure. 😉
Chicken and Zoodles Veggie Skillet
Seasoned Chicken with Zoodles (or spiralized zucchini), diced onion and zucchini, chopped tomatoes and flavorful olives in a light broth sauce.
Ingredients
- 8 Chicken Thighs boneless, skinless
- 16 oz Zoodles (zucchini noodles already spiralized)
- 15 oz Tomatoes canned, reserve juice
- 8 oz Black Olives slices
- 6 oz Green olives
- 1 cup Zucchini chopped
- 1 cup Onion
- 16 oz Chicken or Vegetable Broth
- 1 tsp Salt add more if needed to entire dish
- 1/2 tsp Black Pepper more if needed
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Red Pepper Flakes
- 1 tbsp Olive Oil
- 1 tbsp Butter unsalted
Instructions
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Season chicken with salt, pepper, garlic and onion powder.
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Add oil to the skillet and on medium heat, cook chicken until mostly done (4 minutes on both sides). Remove from pan and set aside.
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Add the butter and chopped zucchini and sauté for 1 to 2 minutes.
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Then add the olives, tomatoes and red pepper flakes. Cook for another minute.
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Next, add the zoodles and the broth. Return the chicken to the pan. Season with more salt and pepper if needed and let dish simmer on stovetop for another 10 to 15 minutes.
