Italian Chicken

This is a really easy weeknight chicken and can be served with any veggies/ pasta combination. I buy the frozen chicken strips from HEB and defrost them in room temperature water for about 8 minutes. So simple! Marinate the chicken in the fridge for at least 20 minutes before cooking and you will get a great flavor! This is what I served with the Creamy Kale Pesto Barley Salad with Roasted Tomatoes.

Italian Chicken

Ingredients:
1 chicken breast or 2 chicken tenders

2 tablespoons extra virgin olive oil

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoon dried or fresh oregano

½ tablspoon dried or fresh basil

Marinate chicken with all the ingredients.

Heat olive oil in skillet on medium heat. Put chicken in skillet. Flip every 4 minutes. Cook for about 12 minutes. Cut in the middle to make sure the chicken is not pink. If it is cook for about 1 more minute.

This is a really easy weeknight chicken and can be served with any veggies/ pasta combination. I buy the frozen chicken strips from HEB and defrost them in room temperature water for about 8 minutes. So simple! Marinate the chicken in the fridge for at least 20 minutes before cooking and you will get a great flavor! This is what I served with the Creamy Kale Pesto Barley Salad with Roasted Tomatoes.

Italian Chicken

Ingredients:
1 chicken breast or 2 chicken tenders

2 tablespoons extra virgin olive oil

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoon dried or fresh oregano

½ tablspoon dried or fresh basil

Marinate chicken with all the ingredients.

Heat olive oil in skillet on medium heat. Put chicken in skillet. Flip every 4 minutes. Cook for about 12 minutes. Cut in the middle to make sure the chicken is not pink. If it is cook for about 1 more minute.