Skillet chicken breast with vegetables

Name: Skillet chicken breast with vegetables
Ingredients: 175 g chicken breast; 1 small onion (100 g); 50 g smoked ham; 15 ml oil; 2 medium potatoes (300 g); 150 ml water; 2 medium tomatoes (240 g); 100 g peas; 1/2 teaspoon salt; 1/4 teaspoon ground pepper

Meat - Skillet chicken breast with vegetables by Geta K. - Recipia

Skillet chicken breast with vegetables is usually served for lunch with pickled cucumbers. The potatoes soften in a little liquid, while the tomatoes and peas sit in a little sauce with the flavor of a simple stew. I cut the chicken breast into roughly equal cubes, about bite-sized, so they cook at the same time. Prep: 15 minutes. Cook: 28 minutes. Total time: 43 minutes. Servings: 1. About 800 kcal and 60 g of protein per serving.

Ingredients

175 g chicken breast
1 small onion (100 g)
50 g smoked ham
15 ml oil
2 medium potatoes (300 g)
150 ml water
2 medium tomatoes (240 g)
100 g peas
1/2 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Peel the onion and dice it. Cut the smoked ham into small pieces, then sauté them together in a pan with 15 ml of oil over medium heat for 5 minutes, until the onion is translucent and the ham starts to brown. 2. Cut the chicken breast into cubes about 2 cm across and the peeled potatoes into cubes about 1.5 cm across. Add them to the pan, pour in 150 ml of water, cover and simmer for 15 minutes, until the potatoes are easily pierced with a fork and the chicken is no longer pink inside. 3. Cut the tomatoes into pieces and add them to the pan along with the peas, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cover again and simmer for 8 minutes, until the tomatoes soften and the peas are hot.

Notes

Serve it with pickled cucumbers; their tangy taste goes well with the smoked ham. Frozen peas can replace fresh peas, using the same 100 g, and go straight into the pan. If you cut the chicken breast into larger pieces, simmer it for longer before adding the tomatoes. Very juicy tomatoes make the sauce more liquid, so you can uncover the pan towards the end. Keep the dish in a sealed container in the fridge for up to 3 days.