Easy Skillet Chicken and Veggies

3.6 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 4.1 g
  • Cholesterol: 62.0 mg
  • Sodium: 654.5 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 27.4 g

View full nutritional breakdown of Easy Skillet Chicken and Veggies calories by ingredient
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If you use Pam instead of Olive oil it reduces the fat grams from 4 to 1. If you use Pam instead of Olive oil it reduces the fat grams from 4 to 1.
Number of Servings: 4


    4 boneless skinless chicken breasts (1 1/4 lbs)
    1 tsp garlic powder
    1/4 teaspoon ground pepper
    1 Tbsp olive oil
    2 cloves of garlic minced
    1/4 cup water
    8 OZ fresh green beans, trimmed, leave whole
    1 cup zucchini, sliced in 2, down the middle
    1 large yellow or green bell pepper
    1/2 cup Wishbone Fat Free Italian Dressing


1. Sprinkle both sides of chicken with garlic powder and pepper, Add oil to 12 inch skillet, cook chicken and minced garlic 3 to 5 minutes or until chicken is brown on both sides.
2. Add water and green beans & zucchini to skillet. Cover and cook over medium-low heat 8 minutes. Stir in Bell Pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetabels occasionally, until juice of chicken is clear, (170F)
3. Stir in salad dressing, cook uncovered about 2 minutes

Number of Servings: 4

Recipe submitted by SparkPeople user DIANE2008.

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Member Ratings For This Recipe

  • Very good. I didn't have fresh veggies.Instead I used a bag of frozen greenbeans with carrots. Also, I added some whole wheat pasta and used extra sauce from the chicken and veggies to put over the top. Minus a star because my bf thought it was just ok.. Turns out he doesn't like Italian dressing! - 6/29/10

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  • We really liked this. My kids asked for it again! - 8/16/08

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  • I didnt really like this - 8/16/08

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  • this sounds good but can you bake it instead of having on the pan? i use pam intead of the olive oil i am just afraid that i wont cook the chicken all the way through that is all. - 8/15/08

    Reply from SGTSUNNY (8/15/08)
    I haven't tried it in the oven, however I have used chicken tenders instead of whole breasts and since they are smaller and cook faster, this would insure that the chicken is done. You could also cook the original recipe with the chicken breasts a little longer, I have and it is still good.

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  • I'm not much of a cook, but this sounds yummy and easy enough for me to try. It's on for dinner tonight. Thanks! - 8/9/08

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