Eating Whole, Unprocessed Foods

Chicken and Vegetable Sauté

23 mins

  

2 servings

By Erin Macdonald, RDN, Tiffani Bachus, RDN

Chicken and Vegetable Sauté

Ingredients

  • 2 tbsp olive oil
  • 2 (6 oz) chicken thighs, cut into chunks*
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 shallot, chopped
  • 6 mushrooms, chopped
  • â…› tsp sea salt
  • â…› tsp pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • Juice of 1 lemon

Steps

  1. Place a large nonstick skillet over medium-high heat. When hot, add 1 tbsp of oil. When the oil is hot, add the chicken and saute for 5-6 minutes until golden on most sides. Remove to a plate.

  2. Add another 1 tbsp of oil to the skillet. When hot, add the vegetables, salt, pepper, oregano, and thyme. Saute for 5 minutes. Add the chicken back to the skillet. Squeeze lemon juice over the chicken and vegetables and toss to coat.

*For vegetarian and vegan diets, use 12 oz extra firm tofu or tempeh and ½ cup edamame