Pat chicken tenders dry with paper towels. Sprinkle lemon-pepper seasoning.
Pair fresh lemon zest, juice, a few seasonings, and chicken for a quick Tuscan-inspired one-skillet meal.
Servings and Ingredients
|1 (1-lbs.) pkg. Hy-Vee True chicken breast tenders|
|¼ tsp. Hy-Vee lemon-pepper seasoning|
|2 tbsp. Gustare Vita olive oil, divided|
|2 c. Hy-Vee Short Cuts broccoli florets|
|2 c. Hy-Vee Short Cuts tricolor bell pepper strips|
|1 c. Hy-Vee Short Cuts zucchini and summer squash coins, halved|
|½ c. Hy-Vee 33%-less-sodium chicken broth|
|1 tsp. lemon zest|
|2 tbsp. fresh lemon juice|
|1 ½ tsp. Hy-Vee Italian seasoning|
|1 (15-oz.) can Hy-Vee great northern beans|
Things To Grab
- Paper towels
- Meat thermometer
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 5 to 8 minutes or until done (165 degrees), turning occasionally. Remove from skillet; cover and keep warm.
Heat 1 tablespoon olive oil in same skillet over medium heat. Add broccoli; cook 1 minute. Add bell pepper strips, zucchini, and summer squash. Cook 2 minutes.
Increase heat to medium-high. Add chicken broth, lemon zest, lemon juice, and Italian seasoning. Heat through. Stir in beans and cooked chicken tenders warm through.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 65mg
- Sodium: 460mg
- Total Carbohydrates: 26g
- Protein: 33g