Italian Chicken & Vegetable Skillet with Mozzarella & Grana Padano Cheese

Italian Chicken & Vegetable Skillet

with Mozzarella & Grana Padano Cheese

35 MIN
10 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This deliciously cheesy dish boasts plenty of the classic, comforting flavors of Italian-American cuisine, like bites of tender chicken, zucchini, sweet peppers, onion, and olives—all simmered in a robust tomato sauce seasoned with spicy red pepper flakes and a traditional blend of herbs.

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
    560 Cals (est.)
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fresh
ingredients
Italian Chicken & Vegetable Skillet with Mozzarella & Grana Padano Cheese
Title
  • 10 oz Chopped Chicken Breast
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 1 Zucchini
  • 2 Tbsps Tomato Paste
  • 4 oz Fresh Mozzarella Cheese
  • ½ oz Sweet Piquante Peppers
  • 1 oz Pitted Niçoise Olives
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Yellow Onion
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Combine in a bowl. Place the tomatoes in a bowl and gently break apart with your hands. Roughly chop the pickled peppers and olives; combine in a bowl. Tear the mozzarella into bite-sized pieces. Grate the Grana Padano on the small side of a box grater.

Cook the chicken & vegetables:
2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the Italian seasoning; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Make the sauce:
3 Make the sauce:

Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes and remaining Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the pepper-olive mixture; stir to combine. Evenly top with the mozzarella pieces. Loosely cover the pan with foil. Reduce the heat to medium and cook, without stirring, 3 to 4 minutes, or until the cheese is melted. Turn off the heat. Serve the finished skillet garnished with the grated Grana Padano. Enjoy! 

Tips from Home Chefs

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Italian Chicken & Vegetable Skillet

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Combine in a bowl. Place the tomatoes in a bowl and gently break apart with your hands. Roughly chop the pickled peppers and olives; combine in a bowl. Tear the mozzarella into bite-sized pieces. Grate the Grana Padano on the small side of a box grater.

2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the Italian seasoning; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Cook the chicken & vegetables:
Make the sauce:
3 Make the sauce:

Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes and remaining Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

4 Finish & serve your dish:

Add the pepper-olive mixture; stir to combine. Evenly top with the mozzarella pieces. Loosely cover the pan with foil. Reduce the heat to medium and cook, without stirring, 3 to 4 minutes, or until the cheese is melted. Turn off the heat. Serve the finished skillet garnished with the grated Grana Padano. Enjoy! 

Finish & serve your dish:
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