Vinaigrette Chicken and Vegetables recipe

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Ingredients

4 skinless chicken thighs
¼ cup onion, chopped
2 cloves garlic, minced
2 cups spiral-sliced zucchini
1 cup spiral-sliced carrots
½ chopped red bell pepper
¼ cup vinaigrette salad dressing

Nutrition Info

332.4 calories
carbohydrate: 20.4 g
cholesterol: 93.8 mg
fat: 15.3 g
fiber: 4.2 g
protein: 28.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 412.1 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a nonstick skillet over medium heat, and cook chicken thighs until barely pink in the center, about 20 minutes, turning once, stir in onion and garlic, and cook and stir until onions are translucent, about 5 minutes.

  2. Stir zucchini, carrots, and bell pepper into chicken mixture, cook and stir until vegetables are tender with a bite at the center and chicken is no longer pink at the center, about 5 minutes. An instant read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).

  3. Stir vinaigrette into chicken mixture, cook until heated through, about 2 minutes.

Recipe Yield

2 servings

Recipe Note

Quick, healthy dinner. I made the vinaigrette the previous day using red wine vinegar, olive oil, and Dijon mustard.

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