Green Goddess Skillet Chicken and Veggies
A bottle of herby green goddess dressing from Trader Joe's plays both that marinade and the sauce in this colorful chicken and radish skillet.
Serves4
Prep15 minutes
Cook10 minutes to 15 minutes
Green goddess, the creamy, dreamy blend of fresh herbs, garlic, and mayonnaise (or yogurt), is often tossed with salad greens or served with crudité. But here, it plays double-duty as a marinade and a sauce, and it just might be the best use for it yet.
While you can certainly use homemade green goddess dressing here, Trader Joes’ Green Goddess Salad Dressing is just as vibrant and delicious. One bottle is also the perfect amount for marinating the chicken and drizzling on top of the finished dish. Sauté the chunks of chicken in a hot skillet, add radishes and cook them until they become crisp-tender and juicy, then finish it all off with more green goddess for a light and fresh main event at your table.
Green Goddess Skillet Chicken and Veggies
A bottle of herby green goddess dressing from Trader Joe's plays both that marinade and the sauce in this colorful chicken and radish skillet.
Prep time 15 minutes
Cook time 10 minutes to 15 minutes
Serves 4
Nutritional Info
Ingredients
- 1 1/2 pounds
boneless, skinless chicken breasts
- 1 (11-ounce) bottle
Trader Joe’s Green Goddess Salad Dressing
- 1 (12-ounce) bag
Trader Joe’s Organic Radishes of Many Colors
- 2 tablespoons
olive oil, divided
Kosher salt
Freshly ground black pepper
Chopped fresh parsley leaves, for serving (optional)
Instructions
Cut 1 1/2 pounds boneless, skinless chicken breasts into 1/2-inch-thick strips and place in a large zip-top bag or shallow bowl. Drizzle with about 3/4 of 1 (11-ounce) bottle Green Goddess Salad Dressing and toss to coat. Refrigerate for 10 minutes to marinate. Meanwhile, halve 1 (12-ounce) bag Organic Radishes of Many Colors (or quarter if large).
Heat 1 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Using tongs, remove the chicken from the marinade, shaking off any excess marinade, and to the skillet in a single layer. Sauté until cooked through, 5 to 7 minutes, then transfer to a plate.
Heat the remaining 1 tablespoon olive oil in the skillet. Add the radishes, season with salt and pepper, and sauté until browned in spots and crisp-tender, 5 to 7 minutes. Return the chicken to the skillet and toss to combine. Remove from the heat, drizzle with the remaining Green Goddess dressing, garnish with chopped fresh parsley, if desired, and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.