Chicken breast with spring vegetables
Chicken breast with spring vegetables
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 4
Spring brings an explosion of colors and flavors, and this chicken breast with spring vegetables recipe is perfect for showcasing the best of the season. Quick and simple, this recipe is ideal for a healthy and tasty dinner that can be prepared in less than 35 minutes.
Necessary ingredients:
- 500g chicken breast (boneless and skinless)
- 1 medium zucchini
- 1 bell pepper (preferably red or yellow for added color)
- 2 medium carrots
- 3-4 green onions
- 200g snap peas (fresh or frozen)
- 3-4 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Optional: fresh herbs (such as dill or parsley) for garnish
Preparation:
1. Preparing the ingredients: Start by washing the vegetables well. Cut the chicken breast into cubes of about 3 cm. Slice the zucchini and bell pepper into strips or cubes, and thinly slice the carrots. Chop the green onions finely, including the green parts, for added flavor.
2. Cooking the chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breast cubes and sauté for 5-7 minutes until golden and fully cooked. Make sure to turn them regularly for even cooking. Season with salt and pepper to taste.
3. Adding the vegetables: Once the chicken is cooked, remove it from the skillet and keep it warm. In the same skillet, add the remaining olive oil and then the sliced carrots. Sauté for 2-3 minutes, then add the zucchini, bell pepper, and snap peas. Continue cooking the vegetables for 5-7 minutes until they are slightly crunchy but still colorful and fresh.
4. Combining the ingredients: Return the chicken breast to the skillet, mixing well to combine all the ingredients. Let them heat together for 2-3 minutes. If desired, you can add fresh herbs now for extra flavor.
5. Serving: Serve this dish warm, sprinkled with a little chopped fresh dill or parsley on top. You can accompany the chicken breast with vegetables with white rice or a fresh green salad to complete the meal.
Practical tips:
- If you want an even healthier option, you can use grilled chicken breast instead of fried, adding a smoky flavor to the dish.
- Add a teaspoon of soy sauce or teriyaki sauce over the vegetables for extra flavor.
- You can experiment with other spring vegetables, such as asparagus or squash, depending on your preferences.
This chicken breast with spring vegetables recipe is not only quick and simple but also an excellent choice for a healthy lunch or dinner, packed with vitamins. Enjoy every bite and savor the fresh flavors of the season!
Wash and pat dry the chicken breast with a paper towel. Cut into strips about 1 cm thick. Heat the oil, add the meat, and season (sea salt, pepper, chili, rosemary, oregano). When the meat starts to brown, add the carrots and green onions. Stir over high heat. After 2-3 minutes, add the pieces of bell pepper. Stir again, still over high heat, for another 2-3 minutes, then add the sliced zucchini and pea pods. Stir for another 3-4 minutes, then drizzle with balsamic vinegar. Mix and let it simmer for another minute under the lid. Those who wish can serve it with pasta. The Spring Vegetable Chicken Breast recipe is suggested by MAYA. Discuss more about this recipe on the recipe forum. Other recommended recipes:
Ingredients: 3 pieces of chicken breast, 1 sliced zucchini, 2 halves of bell pepper (red and yellow), 3 small carrots - thinly sliced, 3 green onions - thick slices of 1 cm, 200 g of snap peas, 3-4 tablespoons of olive oil, sea salt, pepper, chili (from the grinder), rosemary, dried oregano (from the grinder), balsamic vinegar to taste
Tags: meat dish chicken recipe
