Chicken breasts with vegetables

Chicken breasts with vegetables

22
4
30min
1286g
Nutrition per 100g
12
23
5
2
78
This chicken and vegetable dish is a true find for those who love tasty and healthy food. Tender chicken breast, juicy zucchini, sweet peppers, and onions in a flavorful tomato sauce create a perfect balance of flavors. Quick to prepare, it always delivers great results. A wonderful choice for a family lunch or a cozy dinner.
HealthyanddeliciousLunchMeatFats & OilsVegetables

WHAT YOU WILL NEED

From ingredients

10 products

SIMPLE PROCESS

Step by step recipe

The secret to this dish is the right frying order: first the chicken with carrots and zucchini, then peppers and onions. Don't overcook the chicken, and let the sauce reduce to the right consistency. Follow these steps for a delicious, fuss-free stew.

Prep the Ingredients
Step 1

Prep the Ingredients

Cut the chicken breast into bite-sized pieces. Dice the zucchini, carrot, bell pepper, onion, and tomatoes into uniform chunks.

Sear Chicken with Carrot and Zucchini
Step 2

Sear Chicken with Carrot and Zucchini

Heat vegetable oil in a deep skillet over medium heat. Add the chicken, carrot, and zucchini, and fry for 5–7 minutes, stirring, until the chicken is golden and lightly browned.

Add Pepper and Onion
Step 3

Add Pepper and Onion

Add the sliced onion and bell pepper to the skillet. Continue frying for another 5 minutes, stirring occasionally.

Add Tomatoes and Tomato Paste
Step 4

Add Tomatoes and Tomato Paste

Stir in the tomatoes and the tomato paste diluted in 200ml of water. Season with salt and pepper. Bring to a boil.

Simmer Until Done
Step 5

Simmer Until Done

Reduce heat to low, cover, and simmer for 7–10 minutes until the liquid has almost evaporated and the sauce has thickened.

Serve
Step 6

Serve

Plate the dish, garnish with fresh herbs if desired, and serve hot with rice, buckwheat, or potatoes.

CHEF'S TIP

Choose Young Zucchini

Young zucchini with thin skin and small seeds hold their shape best. For older ones, peel and remove the seeds.

Cut Vegetables to the Same Size

Try to chop all vegetables into similar-sized pieces for even cooking and a neat presentation.

Don't Overcook the Chicken

Chicken breast cooks quickly — sear it over medium heat until golden, then add the vegetables. Overcooking will dry it out.

Adjust the Sauce Thickness

The tomato sauce should thicken slightly but not become too dry. Add a splash of water if you prefer a more saucy consistency.

SUBSTITUTIONS

Add your taste

  • With Chicken Thighs Replace breast with boneless chicken thighs — they are juicier and richer, though higher in calories. Increase cooking time by 3–5 minutes.
  • Add Potatoes Add diced potatoes along with the other vegetables for a heartier, more filling stew.
  • Without Tomato Paste If you prefer a non-tomato version, skip the paste and water, and use cream instead for a creamy sauce.
  • Add Garlic Add 1–2 minced garlic cloves with the onion for a zesty kick.

HOW TO STORE

How to Store Chicken with Vegetables

Cool the dish to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a little water if the sauce has thickened. Reheat on the stovetop or in the microwave. Freeze in portions for up to 2 months — thaw in the fridge and reheat in a skillet.

GOOD TO KNOW

Frequently asked questions