Sautéed Chicken with Vegetables

chicken with vegetables

Ingredients

    • 1 pound chicken thighs, boneless and skinless

 

    • 1 medium sized carrot

 

    • 10 ounces mushrooms, sliced

 

    • 1 eggplant

 

    • 2 plum tomatoes

 

    • 1 red bell pepper

 

    • 1 yellow onion, small

 

    • extra virgin olive oil

 

  • salt and pepper

vegetables with chicken

Directions: 

  • Cut 1 pound of chicken thighs into small pieces and place in a heated pan with 2 Tablespoons of extra virgin olive oil. Add a pinch of salt and pepper. Mixing occasionally, sautéing for 7 minutes.

vegetables with chicken

  • Peel and cut 1 carrot into small slices. Add to the chicken. Keep heat to medium-low.

vegetables with chicken

  • Add in 10 ounces of sliced mushrooms with a pinch of salt. Sauté and mix.

vegetables with chicken

  • Slice 1 eggplant into small strips. In a separate pan, add 2 Tablespoons of extra virgin olive oil and sliced eggplant. Add a pinch of salt.

vegetables with chicken

  • Slice 1 red bell pepper and add to the chicken pan. Keep at medium-low heat.

vegetables with chicken

  • Add the sautéed eggplant to the chicken pan.

vegetables with chicken

  • Slice 1 small yellow onion thinly, then also add to the pan.

vegetables with chicken

  • Chop 2 plum tomatoes, then add to the pan.

vegetables with chicken

  • Add 1 Tablespoon of salt and 1 Tablespoon of black pepper (or to your taste). Cover and sauté on low heat for 10 minutes.

chicken with vegetables

Kitchenware I used for the recipe: 

Sautéed Chicken with Vegetables

Calories: 1298kcal

Ingredients

  • 1 pound chicken thighs boneless and skinless
  • 1 medium sized carrot
  • 10 ounces mushrooms sliced
  • 1 eggplant
  • 2 plum tomatoes
  • 1 red bell pepper
  • 1 yellow onion small
  • extra virgin olive oil
  • salt and pepper

Instructions

  • Cut 1 pound of chicken thighs into small pieces and place in a heated pan with 2 Tablespoons of extra virgin olive oil. Add a pinch of salt and pepper. Mixing occasionally, sautéing for 7 minutes.
  • Peel and cut 1 carrot into small slices. Add to the chicken. Keep heat to medium-low.
  • Add in 10 ounces of sliced mushrooms with a pinch of salt. Sauté and mix.
  • Slice 1 eggplant into small strips. In a separate pan, add 2 Tablespoons of extra virgin olive oil and sliced eggplant. Add a pinch of salt.
  • Slice 1 red bell pepper and add to the chicken pan. Keep at medium-low heat.
  • Add the sautéed eggplant to the chicken pan.
  • Slice 1 small yellow onion thinly, then also add to the pan.
  • Chop 2 plum tomatoes, then add to the pan.
  • Add 1 Tablespoon of salt and 1 Tablespoon of black pepper (or to your taste). Cover and sauté on low heat for 10 minutes.

Nutrition

Calories: 1298kcal | Carbohydrates: 65g | Protein: 90g | Fat: 77g | Saturated Fat: 20g | Cholesterol: 444mg | Sodium: 430mg | Potassium: 3780mg | Fiber: 24g | Sugar: 37g | Vitamin A: 308.2% | Vitamin C: 238.4% | Calcium: 13.5% | Iron: 37.6%
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3 Comments

  1. That looks like the perfect healthy meal for me this week! I just got back from two weeks of vacation and I’m in major need of some veggies!

  2. Pingback: 15 Healthy Recipes

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