Vinaigrette Chicken and Vegetables

Spiral-sliced zucchini and carrots combine with chicken thighs in a quick and easy one-pan dinner. Vinaigrette dressing adds a bright note.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 332 Calories

Ingredients

• 2 cloves garlic, minced
• 4 skinless chicken thighs
• ¼ cup onion, chopped
• 2 cups spiral-sliced zucchini
• 1 cup spiral-sliced carrots
• ½ chopped red bell pepper
• ¼ cup vinaigrette salad dressing

Recipe Instructions

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.