Chicken primavera recipe
SERVES 2 (WITH LEFTOVERS)
PREP TIME: 15 min
COOK TIME: 27 min
TOTAL TIME: 42 min
2 tablespoons cooking fat
½ cup diced onions
2 cloves garlic, minced
1 teaspoon minced fresh oregano
1 teaspoon fresh thyme
3 cups diced seeded tomatoes (about 3 large tomatoes)
1 pound boneless, skinless chicken thighs, 1-inch diced
2 cups green beans, cut into 1-inch pieces
1½ cups medium-diced zucchini
1½ cup medium-diced yellow squash
¼ teaspoon red pepper flakes
1 teaspoons salt
½ teaspoon black pepper
1 to 2 tablespoons minced fresh basil leaves
This meal is just begging to be spooned over vegetable noodles. Serve over Roasted Spaghetti Squash, zucchini noodles, or use your spiral slicer and steam some sweet potato or carrot noodles.
IN a large pot or Dutch oven, heat the cooking fat on medium-high heat and swirl to coat the bottom of the pan. Add the onions, garlic, oregano, and thyme and cook until the onions are translucent and the garlic is fragrant, 2 to 3 minutes.
ADD the tomatoes and chicken to the pot and cook, stirring occasionally, until the tomatoes have softened, 3 to 4 minutes. Add the green beans, zucchini, and squash and cook, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through (with no pink remaining in the center), 5 to 6 minutes. Add the red pepper flakes, salt, and pepper, sprinkle on the basil, stir for 30 seconds to incorporate, and serve immediately.
✪ TAKE SOME SHORTCUTS Take 5 minutes off your prep time by using a 28-ounce can of diced tomatoes instead of fresh. (Don’t drain them—just toss the whole can in the pot in step 2.) And while fresh herbs really make a flavor difference here, if you’re short on time, substitute ½ teaspoon each of dried oregano and thyme, and 1 to 2 teaspoons of dried basil.
2 tablespoons cooking fat
½ cup diced onions
2 cloves garlic, minced
1 teaspoon minced fresh oregano
1 teaspoon fresh thyme
3 cups diced seeded tomatoes (about 3 large tomatoes)
1 pound boneless, skinless chicken thighs, 1-inch diced
2 cups green beans, cut into 1-inch pieces
1½ cups medium-diced zucchini
1½ cup medium-diced yellow squash
¼ teaspoon red pepper flakes
1 teaspoons salt
½ teaspoon black pepper
1 to 2 tablespoons minced fresh basil leaves
½ cup diced onions
2 cloves garlic, minced
1 teaspoon minced fresh oregano
1 teaspoon fresh thyme
3 cups diced seeded tomatoes (about 3 large tomatoes)
1 pound boneless, skinless chicken thighs, 1-inch diced
2 cups green beans, cut into 1-inch pieces
1½ cups medium-diced zucchini
1½ cup medium-diced yellow squash
¼ teaspoon red pepper flakes
1 teaspoons salt
½ teaspoon black pepper
1 to 2 tablespoons minced fresh basil leaves
IN a large pot or Dutch oven, heat the cooking fat on medium-high heat and swirl to coat the bottom of the pan. Add the onions, garlic, oregano, and thyme and cook until the onions are translucent and the garlic is fragrant, 2 to 3 minutes.
ADD the tomatoes and chicken to the pot and cook, stirring occasionally, until the tomatoes have softened, 3 to 4 minutes. Add the green beans, zucchini, and squash and cook, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through (with no pink remaining in the center), 5 to 6 minutes. Add the red pepper flakes, salt, and pepper, sprinkle on the basil, stir for 30 seconds to incorporate, and serve immediately.
✪ TAKE SOME SHORTCUTS Take 5 minutes off your prep time by using a 28-ounce can of diced tomatoes instead of fresh. (Don’t drain them—just toss the whole can in the pot in step 2.) And while fresh herbs really make a flavor difference here, if you’re short on time, substitute ½ teaspoon each of dried oregano and thyme, and 1 to 2 teaspoons of dried basil.
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