Ingredients
2 tablespoons olive oil (divided)
2 large boneless, skinless chicken breasts, sliced into 4 cutlets
Salt and pepper, to taste
1 tablespoon Italian seasoning (or Tuscan seasoning)
8 ounces green beans, trimmed
8 ounces asparagus, woody ends removed
2 cloves garlic, minced
½ cup cherry tomatoes, halved
Optional:
¼ cup grated Parmesan cheese, for serving
Instructions
For the Chicken
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Season the chicken cutlets with Italian or Tuscan seasoning, salt, and pepper.
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Add the chicken to the skillet and cook for 5–6 minutes per side, or until fully cooked and golden brown (165°F in the thickest part).
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Remove the chicken from the skillet and set aside, keeping it warm.
For the Vegetables
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Heat the remaining tablespoon of olive oil in the same skillet over medium heat.
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Add the green beans and asparagus, cooking until tender but still crisp.
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Stir in the minced garlic and cook for about 30 seconds.
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Add the cherry tomatoes, season with salt and pepper, and cook for 2–3 minutes until warmed through.
To Serve
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Divide the cooked vegetables among four plates.
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Top with the cooked chicken cutlets.
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Sprinkle with grated Parmesan cheese if desired.
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Serve immediately and enjoy.
Notes
- Chicken Temperature: Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before eating.
- Vegetable Substitutions: Swap in any green vegetables you prefer, like broccoli, zucchini, or bell peppers. The recipe is highly flexible.
- Freezing Instructions: You can freeze this dish before cooking. Wrap tightly in foil and plastic wrap. Thaw and cook as directed when ready.
- Prep Time: 2 min
- Cook Time: 20 min