Step-by-step instructions
- Heat a generous drizzle of olive oil in a pan over medium heat.
- Season the chicken breast with your favorite spices, then add it to the pan. Cook until the chicken is beautifully browned and cooked through, about 6-7 minutes on each side.
- Once the chicken is done, remove it from the pan and set aside. In the same pan, add your vegetables. Sauté until they’re tender but still vibrant—about 4-5 minutes.
- Return the chicken to the pan to combine flavors briefly, then serve hot.
Best ways to enjoy it
Serve this dish on a vibrant plate to highlight the colors of the vegetables. Pair it with a side of quinoa, brown rice, or a fresh garden salad for added texture and nutrients. A sprinkle of fresh herbs like parsley or basil can elevate the dish further, offering a gourmet touch to your quick meal.
Keeping leftovers fresh
Storing leftovers is super easy. Place any uneaten chicken and veggies in an airtight container and refrigerate them for up to three days. To reheat, simply warm them up in a skillet over low heat, adding a splash of water to keep things moist. If you have larger batches, consider freezing portions for quick meals later—just thaw them overnight in the fridge before reheating.
Pro chef tips
For the best results, make sure to not overcrowd your pan while cooking the chicken, as this will prevent it from browning properly. To enhance the flavor of your vegetables, try adding a splash of soy sauce or a squeeze of lemon juice while they cook.
Creative twists
Looking to mix things up? Why not experiment with different seasoning blends? A spicy cajun mix can give your chicken a kick, while a sprinkle of Italian herbs can introduce a Mediterranean flair. Swap out the standard veggies for seasonal varieties like zucchini in the summer or root vegetables during the colder months for a delightful change!
Common questions
What is the prep time for this recipe?
Prep time is minimal, typically around 10-15 minutes. This includes chopping your vegetables and seasoning the chicken.
Can I use frozen vegetables in this recipe?
Yes! Frozen vegetables can be used, but thaw them beforehand and pat them dry to avoid excess moisture in the pan.
How can I adjust this recipe for a low-carb diet?
To make this dish lower in carbs, focus on non-starchy vegetables like zucchini, spinach, or asparagus and serve it with a green salad instead of grains.
