One Pan Margherita Chicken

One Pan Margherita Chicken - Rebekah and her Ramblings. A healthy and hearty dinner topped with basil!Are you guys super hyped for the Aggie game today?  My Ags are taking on Tennessee in a little bit and I’m pretty pumped.  For the last 2 years, the Aggies have started 5-0 before falling apart down the stretch.  I’m cautious, but this year really feels different. *crosses all the fingers and limbs possible*  The weather is cooling off and there are fantastic football games all day – fall really is here!  One thing I love about fall is all of the comfort foods that warm you up that you didn’t eat during the hot summer.  Unfortunately, many comfort foods are not diet friendly because, let’s be real, cheesey, gooey, melty pasta is not healthy and neither are mashed potatoes.  Those are my kinds of comfort foods, but being healthy doesn’t mean you have to eat crappy food.  I love cooking with chicken because it is healthy, it’s not salad, and you can pair it with so many things.  I also love margherita pizza – mostly because basil has such a distinct taste.  Can you guys tell that food is a really emotional thing for me??? ANYWAY, this dinner cooks up in one pan with tomatoes and zucchini and is perfected with basil. AND it’s gluten free.  It may not be green chili mac n cheese or simple baked potato casserole or enchilada pasta casserole, but it will most definitely do.  (Sorry the pictures are poor, I definitely made this when I got home from work at like 9:00 one day and was NOT FEELING artsy at all.)

One Pan Margherita Chicken
One Pan Margherita Chicken - Rebekah and her Ramblings. A healthy and hearty dinner topped with basil!Serves: 3
Prep Time: 10 minutes                Cook Time: 20 minutes

What you need:

  • 1 tablespoon olive oil
  • 3 chicken breasts, cut into chunks
  • Lawry’s seasoning salt, to taste (seriously, just go buy a crate of this stuff already)
  • 3 zucchini, sliced and then halved (to make semi-circles)
  • Garlic salt, to taste
  • 2-3 handfuls of cherry tomatoes, halved
  • 3 tablespoons sliced basil (use fresh basil – it’s a game changer guys)


  • Heat the olive oil in a large skillet over medium heat.  Remember, don’t cook your proteins on a high level heat – it will make them tough (goes for eggs, too!)
  • Add the chicken to the skillet and season with the Lawry’s seasoning salt
  • Continue to cook until the chicken is cooked through, about 8 minutes
  • Remove the chicken and add the zucchini into the pan, season with garlic salt
  • Let the zucchini cook for about 5 minutes before adding the tomatoes
  • Continue to cook until the zucchini has softened and the tomatoes start to slightly wilt
  • Stir the chicken back into the pan and cook for about 1 minute for all of the flavors to come together
  • Remove from heat and top with that heavenly basil

This recipe is adapted from Clean Food Crush.

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