Chicken & Veggie Skillet
2 tbsp olive oil
2 boneless skinless Springer chicken breasts, cut in 1 inch pieces
1/2 cup onion, chopped
1/4 tsp ground oregano
1/4 ground thyme
1/4 tsp red pepper flakes
1/4 tsp pepper
1 tsp salt
1/2 cup carrot, diced
1/2 cup zucchini, diced
1/2 cup tomato, diced
1/2 cup cauliflower, diced
1 cup provolone and mozzarella cheese, shredded (add more to taste)
chives for garnish
Heat oil in a pan over medium-high heat.
Add chicken, onion, and seasoning.
Mix well and cook until chicken is no longer pink in the center and browned.
Stir in tomatoes, zucchinis, cauliflowers, and carrots.
Cover pan and cook for 15 minutes or until vegetables are tender and chicken has reached 165°F.
Sprinkle cheese on top and let it melt.
Garnish with chives and enjoy!