This easy weeknight meal or light lunch can be made with your favorite combo of meat and veggies.


  • 1 lb. boneless, skinless chicken breast, sliced into ½-inch thick strips
  • 2 Tbsp. Italian Dressing Blend
  • 3 Tbsp. coconut oil
  • ½ red onion, sliced
  • ½ orange bell pepper, sliced into ¼-inch thick strips
  • ½ yellow bell pepper, sliced into ¼-inch thick strips
  • ½ zucchini, sliced on the bias and slices cut in half
  • 8 oz. cooked pasta noodles of your choice, tossed with olive oil, salt and pepper to taste


Toss chicken strips with Italian Dressing Blend. Melt 2 Tbsp. coconut oil in a medium skillet over medium-high heat. Add chicken strips and cook until browned and just cooked through, 2 to 3 min. per side. Transfer chicken to a clean plate. Melt remaining 1 Tbsp. coconut oil in the skillet, add all of the vegetables and cook, stirring frequently, until vegetables are just tender, 2 to 3 min. Add chicken back to skillet and toss with vegetables, cooking for 1 more min.

Serving Suggestions

Serve chicken and vegetables over cooked pasta noodles.


4 servings

Thanks To

Betty Ann Dexter, Savory Spice Shop customer

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Savory Spice Shop Ingredients
Italian Dressing Blend 1 oz bag $2.00



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