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


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 10 min


INGREDIENTS
  • 1 lb. boneless, skinless chicken breast, sliced into 1/2-inch thick strips
  • 2 Tbsp. Italian Dressing Blend
  • 3 Tbsp. coconut oil
  • ½ red onion, sliced
  • 1 small orange bell pepper, sliced into 1/4-inch thick strips
  • 1 small yellow bell pepper, sliced into 1/4-inch thick strips
  • 1 small zucchini, sliced on the bias and slices cut in half
  • 8 oz. cooked pasta of choice, tossed with olive oil and salt & pepper to taste

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DIRECTIONS

Toss chicken strips with Italian Dressing Blend. Melt 2 Tbsp. of the 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. Serve with cooked pasta noodles.



THANKS TO
Betty Ann Dexter, Savory Spice customer

NUTRITION
Dairy-Free



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