Easy Chicken and Garden Veggies
Packed with fresh garden veggies, this rigatoni dish is a vibrant, flavorful escape—find out how to make it your new weeknight favorite.
Total time
34 min
Servings
4
Calories
388
Category
Dinner & Mains
This Easy Chicken and Garden Veggies recipe is a quick and flavorful one-dish meal that brings together crispy bacon, tender chicken breasts, and a colorful mix of fresh vegetables. Ready in just 34 minutes, it’s perfect for busy weeknights when you want a healthy, satisfying dinner without the fuss. The combination of green beans, yellow bell peppers, and plum tomatoes creates a vibrant garden-fresh base that pairs beautifully with the savory bacon and seasoned chicken.
Ingredients
Makes 4 servings
- 4 bacon
- 4 chicken breasts
- 1/2 ground pepper
- 1/4 water
- 1/4 fresh green beans
- 8 yellow bell pepper
- 1 plum tomatoes
Method
In 12 inch nonstick skillet, cook bacon over medium heat for 3 to 4 minutes, stirring occasionally until crisp.
Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes turning and stirring vegetables occasionally until juice of chicken is clear when center of thickest part is cut.
Stir in tomatoes and dressing. Cook uncovered about 2 minutes stirring occasionally until tomatoes are thoroughly heated.
Cook's notes
- For extra flavor, use thick-cut bacon and render it until very crisp before adding the chicken.
- If you prefer a lighter dish, substitute turkey bacon or omit the bacon altogether and use olive oil for browning the chicken.
- Feel free to swap in seasonal vegetables like zucchini, asparagus, or cherry tomatoes for variety.
Frequently asked
Can I use frozen green beans instead of fresh?
Yes, frozen green beans work well. Add them directly to the skillet without thawing, and increase the covered cooking time by 2 to 3 minutes.
What can I use instead of garlic salt?
You can substitute with garlic powder plus a pinch of salt, or use a seasoned salt blend of your choice.
How do I know when the chicken is fully cooked?
The chicken is done when the juices run clear when you cut into the thickest part, or when an internal thermometer reads 165°F (74°C).
