The perfect weeknight meal that comes together quickly in one pan. Great to serve as is or over rice or potatoes!
12oz vegan chicken pieces
1 rounded cup of grape tomatoes 1/2 cup butter 2 cups chopped zucchini (yellow and green) 1 cup sliced sweet mini peppers 2-3 garlic cloves, minced 1/2 cup vegan broth 2-3 jalapeños, sliced Dash of lemon pepper, garlic salt, paprika Juice from 1 lemon Splash of maple syrup Chopped chives for garnish
Directions In a large non stick pan melt half your butter over medium heat Add in your chicken Cook for 5 minutes Add in your tomatoes and cook for another 3-5 minutes Add in your zucchini, sweet peppers and jalapeño Mix well Cook for 2 minutes Add in remaining butter Once melted add in your stock Cover and cook for 3-5 minutes Remove lid Add in your jalapeños and lemon juice Mix well Season with lemon pepper, garlic salt, paprika and maple syrup Mix well Turn off heat Garnish with remaining jalapeños and chives Serve and enjoy