One Pan Tomato Artichoke Zucchini Chicken

Happy Monday, my friends! In case you didn’t meal prep this week and are looking for a super simple creation and clean up, I’ve got you covered!! It’s a one. pan. wonder. That tastes straight up wonderful. I tried it out on my friend who lives on cereal and Korean food (such a contrast of the least to most intense flavors), and she gave it a thumbs up!! I figured this palate is an excellent marker of everything from A to Z on the flavor scale. Recipe below!!

What you’ll need:

  • organic chicken thighs (or breasts – I find thighs to be a bit more flavorful)
  • 1 zucchini, chopped
  • 1 cup artichokes
  • 1 tbsp garlic
  • 1 onion, chopped
  • 1 can diced tomatoes
  • 1/4 cup red wine (optional)
  • 1/4 cup capers
  • 1 tsp paprika
  • olive oil, salt, pepper
  • brown rice
  • vegetable broth
  • optional for serving: parsley, lemon

What to do:

  1. Heat cast iron skillet on stove top with olive oil. When it’s hot, place chicken onto the skillet and season with salt and pepper. Cook both sides until slightly browned on top (~5 min each side).
  2. Add chopped zucchini, onion, garlic, can of diced tomatoes, and paprika to the pan.
  3. Let simmer for an additional 30 minutes, until chicken is cooked throughout.
  4. Cook brown rice according to directions. I cooked 1 cup in 1.5 cups vegetable broth. I boiled the vegetable broth first, added the rice, and reduced the heat to a simmer. Continue to stir every ~3 minutes, until liquid is cooked off and rice is fluffy. You can use water, too, I just find brown rice to be much more flavorful.
  5. To serve: top with parsley and squeeze a wedge of lemon on top!

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One Response

  1. This recipe mid incomplete. You left so many ingredients out of the instructions. When does the wine artichokes capers go in?????????

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