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Start by adding a gallon sized ziplock bag to a large bowl (to help the ziplock back stay upright). Open the ziplock bag so you can easily add the chicken.
Cut the chicken breast (or tenders) into bite size pieces. I use kitchen shears for this. Add the chicken to the ziplock bag.
Once the chicken is cut, add the garlic olive oil, apple cider vinegar and spices. Seal the ziplock bag and shake it well to distribute the spices.
If you have the time, it’s best to marinade the chicken for at least 20 minutes (up to 8 hours)
After marinating, preheat a cast iron skillet or stainless steel pan over medium heat.
Once the pan is hot, add the chicken and let it cook for 5 minutes without touching it.
After 5 minutes use a spatula and move the chicken around to the other side. Cook again 5 more minutes stirring occasionally.
- If you don’t have chicken breast you can also use chicken tenders, turkey breast, boneless skinless chicken thighs. Just know that the chicken thighs might take an extra minute or two to cook.
- If you don't want to make your own ranch seasoning, you can use 2 tablespoons of your favorite dry ranch seasoning
- Store in the fridge for up to 3 days in an airtight container!
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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