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Chicken and Pea Skillet
$11.40 Recipe/$2.85 Serving
Chicken and pea skillet meal is the perfect weeknight meal. Ready in under 15 minutes, this healthy recipe is so easy to make and goes great with your favorite side dish! This recipe serves 4 as written but could easily serve 6 with a side dish.
Start by cutting the chicken into bite size pieces. I like to use sharp kitchen shears for this but you could also use a knife and a plastic cutting board.
Preheat a large skillet (stainless steel or cast iron) over medium high heat.
Make the marinade by combining the olive oil, lemon juice, Italian seasoning, salt and garlic powder in a bowl. Stir well.
Pour about 3/4 of the marinade over the chicken and stir well. Reserve the rest of the marinade for the peas.
Add the Italian chicken to the hot pan, try to get it all in one even layer than don't touch the chicken for 5 minutes.
After 5 minutes of cooking, the chicken can be stirred/sautéed in the pan. Continue to cook 3-4 minutes until the chicken is almost done cooking.
Add the frozen peas and the rest of the marinade to the chicken and cook 2-3 minutes until the peas are defrosted and warmed through.
Serve hot with your favorite side dish.
Store leftover chicken and peas in the fridge for up to 3 days in an airtight container.
You can also store cooled chicken and peas in the freezer in a freezer safe container for up to 2 months.
Budget Friendly Tip: Use boneless skinless chicken thighs in place of the chicken breast and the cost of this recipe would be: $9.90 Recipe/$2.47 Serving.Low FODMAP substitution: To make this recipe low FODMAP friendly, omit the garlic powder and instead use garlic infused olive oil in place of the olive oil. You will also want to make your own Italian seasoning by combining 1 tsp. dried basil, 1 tsp. dried oregano and 1 tsp. dried parsley.