Italian Chicken & Vegetable Sauté

with Grana Padano Breadcrumbs

35 MIN

5 SmartPoints®

2 Servings

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From the Test Kitchen

This simple, colorful sauté combines a trio of zucchini, tomatoes, and sweet peppers with bites of tender chicken seared in a coating of earthy, Italian-style seasonings. We’re topping it all with cheesy toasted breadcrumbs for a bit of satisfying crunch in each bite.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

360 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
4 oz Sweet Peppers
1 Zucchini
4 oz Grape Or Cherry Tomatoes
2 cloves Garlic
⅓ cup Chicken Bone Broth
¼ cup Panko Breadcrumbs
1 Tbsp Verjus Blanc
0.7 oz Grana Padano Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Peel 2 cloves of garlic; roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. In a bowl, combine the halved tomatoes, diced peppers, and chopped garlic.

2 Make the cheesy breadcrumbs:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and smashed garlic clove. Cook, stirring constantly, 2 to 3 minutes, or until the breadcrumbs are lightly browned. Transfer to a bowl. When cool enough to handle, remove and discard the garlic clove. Stir in the grated cheese. Wipe out the pan.

3 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the broth (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared tomato mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

5 Finish & serve your dish:

To the pan, add the cooked chicken and remaining broth (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Add the verjus. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the cheesy breadcrumbs. Enjoy!