Sautéed Chicken with Vegetables
- 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
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.
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%