Chicken and Garden Vegetable Saute

Name: Chicken and Garden Vegetable Saute
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: American,
Ingredients: 2 tsps Lawry's® 25% Less Sodium Seasoned Salt divided; 1 tsp Lawry's® Garlic Pepper divided; 4 (about 1 1/4 pounds) small boneless skinless chicken breast halves; 2 tbsps olive oil; 1 medium yellow squash cut into 1-inch chunks (1 1/2 cups); 1 medium zucchini cut into 1-inch chunks (1 1/2 cups); 1 small bell pepper cut into 1-inch chunks (1 cup); 1 small onion cut into wedges (1 cup); 1 cup grape tomatoes

Sautéed garden-fresh veggies and chicken breasts is a pleasing combination of flavor, color and texture.

15m

PREP TIME

25m

COOK TIME

295

CALORIES

9

INGREDIENTS

Servings: 4

Ingredients

2 teaspoons Lawry's® 25% Less Sodium Seasoned Salt, divided
1 teaspoon Lawry's® Garlic Pepper, divided
4 (about 1 1/4 pounds) small boneless skinless chicken breast halves
2 tablespoons olive oil
1 medium yellow squash, cut into 1-inch chunks (1 1/2 cups)
1 medium zucchini, cut into 1-inch chunks (1 1/2 cups)
1 small bell pepper, cut into 1-inch chunks (1 cup)
1 small onion, cut into wedges (1 cup)
1 cup grape tomatoes

KEY PRODUCTS

INSTRUCTIONS

1 Mix 1 1/2 teaspoons of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Sprinkle evenly on chicken.
2 Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove chicken from skillet; keep warm.
3 Stir yellow squash, zucchini, bell pepper and onion into skillet. Cook and stir to 5 minutes or until vegetables are tender-crisp. Add tomatoes and remaining 1/2 teaspoon each seasoned salt and garlic pepper. Cook and stir 1 to 2 minutes or until tomatoes are heated through. Serve vegetable mixture with chicken.