Easy 15-Minute Ranch Chicken and Vegetable Skillet
This Easy 15-Minute Ranch Chicken and Vegetable Skillet is a quick and flavorful dinner packed with nutrients!
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil
- 1 ¼ pounds boneless skinless chicken breasts diced into bite-sized pieces
- 2 cups broccoli cut into bite-sized pieces
- 1 cup zucchini diced into ¼-inch pieces
- 1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- 2 tablespoons lemon juice freshly squeezed
- 2 cups fresh spinach leaves add for color and nutrients
Instructions
- Start by heating 3 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to warm up for about a minute until it shimmers.
- Add the diced chicken breasts to the skillet. Cook for about 5 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Once the chicken is cooked, add the broccoli and zucchini to the skillet. Stir everything together and let it cook for another 3-4 minutes until the vegetables are tender yet still vibrant.
- Sprinkle the Hidden Valley Original Ranch Salad Dressing & Seasoning Mix over the chicken and vegetables. Stir well to ensure everything is evenly coated.
- Pour in the 2 tablespoons of lemon juice and toss in the fresh spinach leaves. Cook for an additional minute or until the spinach is wilted and bright green.
- Remove the skillet from the heat and serve your Easy 15-Minute Ranch Chicken and Vegetable Skillet warm.
Equipment
- Large skillet or frying pan
- Wooden Spoon or Spatula
- Measuring Spoons
- Knife and cutting board
Notes
- Feel free to swap in your favorite vegetables based on what you have at home.
- This dish can be made with other proteins like turkey or shrimp.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.