Chicken with Vegetables – Quick Recipe
When I want something easy and uncomplicated, I often make this chicken with vegetables. It's the kind of recipe that works well any day, especially when I have some leftover vegetables in the fridge. Chicken breast, vegetables, corn, and a bit of ketchup—nothing complicated, but it turns into a complete meal. There's nothing fancy about it, no exact timings; everything is cooked by eye, but after a few tries, you know exactly how long to cook each ingredient.
Quick Info
Total Time: 40-50 minutes
Preparation Time: 15 minutes (cleaning and chopping vegetables, preparing the chicken)
Cooking Time: 25-30 minutes, depending on the stove and the thickness of the vegetables
Servings: 2 large servings or 3 smaller ones
Difficulty: Easy
Recipe Type: Quick lunch or dinner, suitable for busy days
Ingredients
200 g chicken breast (approximately 2 small pieces)
1 can of corn kernels, 200 g (drained)
1 small zucchini
2 carrots
1 slice of celery (about the size of your palm)
1/2 red bell pepper
1/2 small kohlrabi
2 green onions
1 tablespoon olive oil
salt, pepper, vegetable seasoning (to taste)
a bit of homemade ketchup (or another type, if you don’t have it)
parsley leaves for serving (or chopped parsley, even frozen)
Preparation Method
1. If the chicken breast is thick, slice it, then gently pound it with a meat mallet to make it even. Season each piece with salt, pepper, and a bit of vegetable seasoning.
2. Heat the pan and add a tablespoon of olive oil. Sauté the chicken breast over medium to high heat for 3-4 minutes on each side until it’s browned and cooked through. It shouldn't be dry. Remove the chicken to a plate and cover it with aluminum foil to keep it warm while I prepare the vegetables.
3. Clean the zucchini, carrots, celery, kohlrabi, and green onion. Slice the zucchini, carrots, celery, and kohlrabi into rounds about 0.5-1 cm thick, not too thin. Slice the bell pepper into thin strips. Chop the green onion into smaller rounds.
4. In the same pan, add the green onion and let it soften for 1-2 minutes, stirring. Add all the other chopped vegetables (zucchini, carrots, celery, kohlrabi, bell pepper) and adjust the heat. Sauté the vegetables for about 10-12 minutes, stirring occasionally, until they start to soften but are not mushy. If they seem to stick, I can add a tablespoon of water.
5. When the vegetables are almost done (still slightly firm in the center), add the drained corn and 1-2 tablespoons of homemade ketchup. Stir gently.
6. Taste for salt, pepper, and if needed, add a bit more vegetable seasoning. Let it simmer on low heat for another 5 minutes, just to blend the flavors.
7. On the plate, arrange the vegetables alongside the sliced or whole chicken breast, as preferred. Sprinkle with fresh (or frozen) parsley.
Why I Make This Recipe Often
I make it because it’s quick, doesn’t require hard-to-find ingredients, and I can use just about anything I have in the fridge. The chicken and vegetables cook quickly, and the corn and ketchup add a unique flavor. It’s perfect when I want something light, without frying and heavy sauces.
Tips and Variations
Tips
- The vegetables shouldn’t be cut too thin; otherwise, they will get too mushy.
- The chicken breast can be lightly pounded to cook evenly and avoid drying out.
- The green onion shouldn’t be cooked too long at the beginning, just enough to release its aroma.
- If you want to prevent the vegetables from sticking in the pan, a splash of water helps.
Substitutions
- The chicken breast can be replaced with turkey breast or even boneless thighs.
- Vegetable seasoning can be omitted or replaced with other spices (sweet paprika, garlic powder).
- Homemade ketchup can be substituted with tomato sauce or regular ketchup if you don’t have the homemade version.
- If you don’t have fresh parsley, frozen or even dried parsley works well when added at the end.
Variations
- You can add other vegetables if you have them at home: mushrooms, green beans, or peas.
- For a different flavor, a bit of soy sauce or lemon juice can be added at the end.
- If you want a vegetarian version, skip the chicken and use more vegetables or fried tofu instead.
Serving Ideas
- It goes very well with plain rice or mashed potatoes.
- It can also be served on its own, especially when I want something light for dinner.
- For an extra touch of freshness, a bit of lemon juice or a green salad on the side would be great.
Frequently Asked Questions
1. Can I use frozen chicken breast?
Yes, you can use it, but it needs to be completely thawed and well dried with a paper towel to avoid releasing water while frying.
2. Can I steam the vegetables instead?
You can, but the texture will be different. In the pan, with a bit of oil, the vegetables get a better flavor.
3. Is homemade ketchup mandatory?
No, but it adds a bit of acidity and sweetness. If you don’t have it, use 1-2 tablespoons of tomato sauce or omit it entirely.
4. What do I do if I don’t have kohlrabi or celery?
You can leave them out or substitute with another crunchy vegetable (parsnip or even a small potato).
5. Can I prepare everything in advance and reheat when serving?
You can, but the chicken breast might dry out when reheated. It’s best cooked fresh.
Nutritional Values
Approximately, for one serving (out of two servings):
- Calories: about 350 kcal
- Protein: 30-35 g
- Carbohydrates: 25-30 g (from vegetables and corn)
- Fats: 10-12 g (mainly from olive oil and chicken)
These values are approximate and can vary based on the size of the chicken breast, the type of vegetables, or the amount of ketchup.
Storage and Reheating
It can be stored in the fridge, in a closed container, for up to 2 days. The chicken breast, if sliced thin, may become drier when reheated. It’s best to heat everything in a pan over low heat, with a tablespoon of added water, rather than in the microwave. I do not recommend keeping it for more than 2 days, as the vegetables lose their texture.
When I want something easy and uncomplicated, I often make this chicken with vegetables. It's the kind of recipe that works well any day, especially when I have some leftover vegetables in the fridge. Chicken breast, vegetables, corn, and a bit of ketchup—nothing complicated, but it turns into a complete meal. There's nothing fancy about it, no exact timings; everything is cooked by eye, but after a few tries, you know exactly how long to cook each ingredient.
Quick Info
Total Time: 40-50 minutes
Preparation Time: 15 minutes (cleaning and chopping vegetables, preparing the chicken)
Cooking Time: 25-30 minutes, depending on the stove and the thickness of the vegetables
Servings: 2 large servings or 3 smaller ones
Difficulty: Easy
Recipe Type: Quick lunch or dinner, suitable for busy days
Ingredients
200 g chicken breast (approximately 2 small pieces)
1 can of corn kernels, 200 g (drained)
1 small zucchini
2 carrots
1 slice of celery (about the size of your palm)
1/2 red bell pepper
1/2 small kohlrabi
2 green onions
1 tablespoon olive oil
salt, pepper, vegetable seasoning (to taste)
a bit of homemade ketchup (or another type, if you don’t have it)
parsley leaves for serving (or chopped parsley, even frozen)
Preparation Method
1. If the chicken breast is thick, slice it, then gently pound it with a meat mallet to make it even. Season each piece with salt, pepper, and a bit of vegetable seasoning.
2. Heat the pan and add a tablespoon of olive oil. Sauté the chicken breast over medium to high heat for 3-4 minutes on each side until it’s browned and cooked through. It shouldn't be dry. Remove the chicken to a plate and cover it with aluminum foil to keep it warm while I prepare the vegetables.
3. Clean the zucchini, carrots, celery, kohlrabi, and green onion. Slice the zucchini, carrots, celery, and kohlrabi into rounds about 0.5-1 cm thick, not too thin. Slice the bell pepper into thin strips. Chop the green onion into smaller rounds.
4. In the same pan, add the green onion and let it soften for 1-2 minutes, stirring. Add all the other chopped vegetables (zucchini, carrots, celery, kohlrabi, bell pepper) and adjust the heat. Sauté the vegetables for about 10-12 minutes, stirring occasionally, until they start to soften but are not mushy. If they seem to stick, I can add a tablespoon of water.
5. When the vegetables are almost done (still slightly firm in the center), add the drained corn and 1-2 tablespoons of homemade ketchup. Stir gently.
6. Taste for salt, pepper, and if needed, add a bit more vegetable seasoning. Let it simmer on low heat for another 5 minutes, just to blend the flavors.
7. On the plate, arrange the vegetables alongside the sliced or whole chicken breast, as preferred. Sprinkle with fresh (or frozen) parsley.
Why I Make This Recipe Often
I make it because it’s quick, doesn’t require hard-to-find ingredients, and I can use just about anything I have in the fridge. The chicken and vegetables cook quickly, and the corn and ketchup add a unique flavor. It’s perfect when I want something light, without frying and heavy sauces.
Tips and Variations
Tips
- The vegetables shouldn’t be cut too thin; otherwise, they will get too mushy.
- The chicken breast can be lightly pounded to cook evenly and avoid drying out.
- The green onion shouldn’t be cooked too long at the beginning, just enough to release its aroma.
- If you want to prevent the vegetables from sticking in the pan, a splash of water helps.
Substitutions
- The chicken breast can be replaced with turkey breast or even boneless thighs.
- Vegetable seasoning can be omitted or replaced with other spices (sweet paprika, garlic powder).
- Homemade ketchup can be substituted with tomato sauce or regular ketchup if you don’t have the homemade version.
- If you don’t have fresh parsley, frozen or even dried parsley works well when added at the end.
Variations
- You can add other vegetables if you have them at home: mushrooms, green beans, or peas.
- For a different flavor, a bit of soy sauce or lemon juice can be added at the end.
- If you want a vegetarian version, skip the chicken and use more vegetables or fried tofu instead.
Serving Ideas
- It goes very well with plain rice or mashed potatoes.
- It can also be served on its own, especially when I want something light for dinner.
- For an extra touch of freshness, a bit of lemon juice or a green salad on the side would be great.
Frequently Asked Questions
1. Can I use frozen chicken breast?
Yes, you can use it, but it needs to be completely thawed and well dried with a paper towel to avoid releasing water while frying.
2. Can I steam the vegetables instead?
You can, but the texture will be different. In the pan, with a bit of oil, the vegetables get a better flavor.
3. Is homemade ketchup mandatory?
No, but it adds a bit of acidity and sweetness. If you don’t have it, use 1-2 tablespoons of tomato sauce or omit it entirely.
4. What do I do if I don’t have kohlrabi or celery?
You can leave them out or substitute with another crunchy vegetable (parsnip or even a small potato).
5. Can I prepare everything in advance and reheat when serving?
You can, but the chicken breast might dry out when reheated. It’s best cooked fresh.
Nutritional Values
Approximately, for one serving (out of two servings):
- Calories: about 350 kcal
- Protein: 30-35 g
- Carbohydrates: 25-30 g (from vegetables and corn)
- Fats: 10-12 g (mainly from olive oil and chicken)
These values are approximate and can vary based on the size of the chicken breast, the type of vegetables, or the amount of ketchup.
Storage and Reheating
It can be stored in the fridge, in a closed container, for up to 2 days. The chicken breast, if sliced thin, may become drier when reheated. It’s best to heat everything in a pan over low heat, with a tablespoon of added water, rather than in the microwave. I do not recommend keeping it for more than 2 days, as the vegetables lose their texture.