I was looking something a little lighter to make for dinner and when I found this recipe I thought it fit the bill. I wasn’t disappointed! I love the ease of prep for this one and from start to finish it was ready in about 20 minutes. The best part about this meal is that I cooked it all in one skillet. Easy to cook, easy to clean…definitely my kind of meal!
Ingredients
1 medium red onion, sliced
1 C. fresh broccoli, chopped
1 C. julienned/matchstick carrots
1/2 tsp. minced garlic
2 TBSP. olive oil
1 rotisserie chicken, shredded
1 (12 oz.) jar roasted red peppers, drained and chopped
1/2 tsp. oregano
1/2 tsp. cayenne pepper
1/4 C. chicken broth
1/3 C. shredded cheddar cheese
1/3 C. shredded mozzarella cheese
Pita pockets or pita bread
Directions
- Slice and chop the veggies. Shred the chicken.
- Heat olive oil in a large skillet and add garlic. Simmer for 1 minute.
- Add carrots, onion, and broccoli to skillet. Saute for about 4-5. minutes or until veggies are tender.
- Stir in {cooked} chicken, red peppers, chicken broth, oregano, and cayenne. Bring to a boil then reduce heat & simmer {uncovered} for about 5-6 minutes or until heated through.
- Once heated through, mix in mozzarella and cheddar. Mix thoroughly until veggie/chicken mix is evenly coated in gooey cheesiness 🙂
- Serve in a pita pocket or on top of pita bread. Enjoy!
Simplify Your Teaching
Join our community for tips, tricks, and resources to help you simplify your teaching!
Leave a Reply