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.

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4 skinless chicken thighs

1/4 cup onion, chopped

2 cloves garlic, minced

2 cups spiral-sliced zucchini

1 cup spiral-sliced carrots

1/2 chopped red bell pepper

1/4 cup vinaigrette salad dressing

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.

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).

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

Vinaigrette Chicken and Vegetables

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Instructions

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