One Skillet Weeknight Supper
Chicken, Potatoes and Veggies all in one skillet
Ingredients
- olive oil
- 2 tbsp. chopped bacon optional
- 2-4 chicken tenders depends on their size and how hungry you are
- 2 carrots peeled and cut into 3/4 " slices or 2 cups "baby" carrots
- 1 large Idaho or Russet Potato peeled and cut into about 1 " cubes
- 2 large chicken tenders or 1 boneless skinless breast cut into about 1 " chunks
- 10 thin asparagus spears or fewer depending on their thickness - sliced into about 3/4" pieces
- 1 large roma tomato seeded and coarsely chopped
- salt and papper to taste
- 1 tbsp. dried basil or 2 tbsp. chopped fresh
- grated parmesan cheese for serving
Instructions
- Put a skillet on at medium heat and put in enough olive oil to coat the bottom. Add the bacon - if you are using it..The carrots and potato chunks are going to take the longest to cook so add them next.
- Toss them a few times as they cook a little. When the potato pieces are just starting to show some brown on the edges - about 4 minutes -add everything else except the tomatoes.
- Toss everything a few times as it cooksNow when the chicken is browned on the sides and edges - about another 4 minutes - add the tomato pieces and toss it all together a couple of times. Now serve up and enjoy your One Skillet Weeknight Supper.
Nutrition
Calories: 75kcalCarbohydrates: 3.5gProtein: 12.3gFat: 1.6gSaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 32mgSodium: 63.6mgPotassium: 379.4mgFiber: 2.8gSugar: 0.1gVitamin A: 70IUVitamin C: 0.7mgCalcium: 168mgIron: 6.8mg
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