One-Pot Chicken and Vegetable Skillet

Frozen veggies are the key to this flavor-packed dinner—made entirely in one dish.

Ingredients

2

tablespoons olive oil

2

boneless skinless chicken breasts, cut into 1-inch pieces

1

onion, finely chopped

1

can (14 oz) Muir Glen™ organic diced tomatoes, undrained

1

bag (19 oz) Green Giant™ frozen roasted potatoes with garlic & herb sauce

2

boxes (7 oz each) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers

1 of 4In 10- to 11-inch skillet, heat 1 tablespoon of the olive oil over low heat. Add chicken; cook, turning occasionally, until chicken is browned on all sides. Remove from skillet to plate.

2 of 4To same skillet, add remaining tablespoon olive oil and the onion; cook over low heat until onion is softened and golden brown.

3 of 4Add tomatoes to skillet; cook 2 to 3 minutes longer. Stir in potatoes and vegetable blend. Cover skillet with lid or foil; cook 5 minutes, stirring once.

Step 4 of 4Return chicken to skillet; if desired, season with salt and pepper. Cover; cook 8 to 10 minutes longer, stirring occasionally.