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Vinaigrette Chicken and Vegetables Recipe

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Vinaigrette Chicken and Vegetables Recipe

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    Cuisine:

    Directions

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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
  • Methods :

  • Step 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.

  • Step 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).

  • Step 3

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

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