Easy One-Pan Chicken with Chunky Tomato Basil Sauce

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 1 tablespoon all-purpose flour

• 1/2 teaspoon salt, divided

• 1/4 teaspoon black pepper

• 4 thin chicken cutlets, about 1 pound total

• 3 teaspoons olive oil, divided

• 2 cloves garlic, minced

• 1 zucchini, halved lengthwise and sliced into thick pieces

• 1 red bell pepper, chopped into bite-sized chunks

• 1/3 cup orange juice

• 2 tablespoons chopped fresh basil

• 1 can (14 to 15 ounces) no-salt-added stewed tomatoes

Instructions:

1. In a shallow plate or bowl, stir together the flour, 1/4 teaspoon of the salt, and the black pepper. Lightly coat the chicken cutlets in the flour mixture, shaking off any extra.

2. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 3 minutes per side, or until lightly golden. Transfer the chicken to a plate.

3. Add the remaining 1 teaspoon olive oil to the skillet along with the garlic. Cook for about 30 seconds, stirring constantly, until fragrant.

4. Add the zucchini, red bell pepper, orange juice, and basil. Increase the heat slightly to medium-high and cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften and brown.

5. Reduce the heat to medium. Stir in the stewed tomatoes and the remaining 1/4 teaspoon salt.

6. Return the chicken to the skillet and simmer for about 3 more minutes, or until the chicken is cooked through and the vegetables are tender.

7. Serve the chicken over rice, warm with the chunky tomato sauce spooned over the top.

Notes

• Thin chicken breasts or chicken tenders can work if you do not have cutlets.

• For a slightly sweeter sauce, use a splash of extra orange juice.