One-Pan Lime & Herb Chicken Stir-fry Recipe: A Healthy Tropical Chicken Dinner Poultry Dinner

Chicken breast marinated in a light lime vinaigrette dressing with a colorful medley of vegetables makes for a heart-healthy meal that will fill you up and keep you satisfied. The best part? This easy chicken stir-fry recipe all comes together in one skillet.

Start this easy chicken dinner by seasoning chicken breast strips with lime vinaigrette salad dressing, garlic and herb seasoning blend, and onion powder. Let the chicken marinate as long as you have time to. Next, cook the peppers and broccoli until crisp-tender. Remove the vegetables to a plate so you can cook the chicken. When the chicken is browned and cooked through, put the broccoli and peppers back into the pan and add toasted pine nuts. Yum! 

Serve this tropical chicken medley for dinner with rice, quinoa or your favorite side dishes. If you don't want a side dish, no worries! This meal can stand on its own. 

Cuisine: American
Prep Time: 40 minutes
Cook Time: 15 to 20 minutes
Total Time: 55 to 60 minutes
Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into strips
• 1/2 cup light lime vinaigrette dressing
• 2 teaspoons onion powder
• 1 teaspoon garlic and herb seasoning blend
• 3 cups broccoli, chopped
• 1 1/2 cups chopped red bell pepper
• 1 1/2 cups chopped yellow bell pepper
• 1 tablespoon pine nuts (optional)

Here's how to make it: 

1. Coat chicken breast strips with salad dressing. Sprinkle seasoning blend and onion powder on chicken strips. Let marinate for at least 30 minutes (1 to 2 hours preferred).
2. After chicken is done marinating, sauté the peppers and broccoli in a large saucepan that's been sprayed with nonstick cooking spray until crisp-tender. While cooking peppers, frequently add a little water so peppers do not burn. Set sautéed peppers and broccoli aside.
3. Add chicken to a pan and cook until no longer pink.
4. Place pine nuts on a tray in toaster oven and toast until brown.
5. When chicken is done, add peppers, broccoli and pine nuts. Serve immediately.

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