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Easy Chicken and Garden Veggies
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Prep Time:
35 minutes
Total Time:
35 minutes
Colorful one-pan meal with quick-cooking chicken, fresh veggies, and zesty salad dressing.
Ingredients:
  • 4 slices bacon, cut into 1/2-inch pieces
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup water
  • 8 oz fresh green beans, trimmed (leave whole)
  • 1 medium yellow bell pepper, cut into 1/2-inch pieces
  • 2 medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)
  • 1/2 cup balsamic vinaigrette dressing or Italian dressing
Instructions:
  • Cook the bacon in a 12-inch nonstick skillet over medium heat for 3 to 4 minutes, stirring occasionally, until crispy.
  • Season both sides of the chicken with a delicious blend of garlic salt and pepper. Place the chicken into the skillet alongside the bacon. Cook for 3 to 5 minutes until both sides are beautifully browned. If needed, remove any extra bacon drippings.
  • Combine water and green beans in a skillet, cover, and simmer over medium-low heat for 8 minutes. Add bell pepper, cover, and continue cooking for 3 to 5 minutes until chicken reaches an internal temperature of 170°F, ensuring to turn and stir vegetables occasionally.
  • Combine the tomatoes and dressing in the pan. Cook uncovered for about 2 minutes, stirring occasionally, until the tomatoes are fully heated through.

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