Sautéed Pan Chicken and Vegetables
A healthy meal in one pan with chicken, carrots, mushrooms and other vegetables and spices.
Servings: 5
Calories: 259kcal
Equipment
- spatula
- Vegetable peeler
Ingredients
- 1 lb chicken thighs, boneless & skinless
- 1 medium-sized carrot, thinly sliced
- 10 oz mushrooms, sliced
- 1 eggplant, cut into thin, short strips
- 2 plum tomatoes, chopped
- 1 red bell pepper, sliced
- 1 small yellow onion, thinly sliced
- extra virgin olive oil
- salt and pepper, to taste
Instructions
- Cut 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, sauté for 7 minutes.1 lb chicken thighs,, extra virgin olive oil, salt and pepper,
- Peel and cut carrot into small slices. Add to the chicken. Keep heat to medium-low.1 medium-sized carrot,
- Add in sliced mushrooms with a pinch of salt. Sauté and mix.10 oz mushrooms,, salt and pepper,
- Slice the eggplant into small strips. In a separate pan, add 2 Tablespoons of extra virgin olive oil and sliced eggplant. Add a pinch of salt.1 eggplant,, extra virgin olive oil, salt and pepper,
- Slice the red bell pepper and add to the chicken pan. Keep at medium-low heat.1 red bell pepper,
- Add the sautéed eggplant to the chicken pan.
- Slice the onion thinly, then also add to the pan.1 small yellow onion,
- Chop plum tomatoes, then add to the pan.2 plum tomatoes,
- Add salt and black pepper (or to your taste). Cover and sauté on low heat for 10 minutes. Enjoy!salt and pepper,
Notes
Adding the tomatoes last helps them to keep their shape and prevents them from breaking down during cooking.
Nutrition
Calories: 259kcal | Carbohydrates: 13g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 86mg | Potassium: 756mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3082IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 1mg