Chicken fillet with seasonal vegetables in a pan

🍗 Chicken fillet with seasonal vegetables (pan)

Ingredients (for 2 people):

• 2 chicken fillets

• 1 zucchini

• 1 bell pepper

• 1 carrot

• handful of broccoli or cauliflower

• 1 small onion

• 2 cloves of garlic

• 2 tablespoons of olive oil

• salt, pepper

• 1 teaspoon of paprika

• optional: soy sauce or lemon juice

👨‍🍳 Preparation:

Preparing the ingredients

• Cut the chicken into strips or cubes.

• Cut the vegetables into similarly sized pieces (so that they cook evenly).

 

Roasting the chicken

• Heat 1 tablespoon of oil in a pan.

• Add the chicken, salt and pepper.

• Roast over medium heat for ~5–7 minutes until golden brown.

• Remove from the pan and set aside.

 

Vegetables

• Add a little more oil to the same pan.

• First fry the onion and garlic (1–2 min).

• Add the carrots (because they take the longest to cook), then the rest of the vegetables.

• Fry for 5–8 minutes until slightly crispy.

 

Toss

• Return the chicken to the pan.

• Add the paprika and a little soy sauce or lemon if desired.

• Stir and fry for another 2–3 minutes.

🍽️ Serving:

• Serve immediately.

• Add if desired:

○ rice 🍚

○ pasta

○ or eat as a light “fitness” meal without a side dish

💡 Tip:

If you want a more “Asian” taste, add a little ginger and sesame oil.

Enjoy!

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