"Sautéed Pan Chicken and Vegetables is a quick and easy midweek dinner recipe idea. The meal is packed with flavor, and healthy and nutritional vegetables, and not to mention, it even tastes amazing. Furthermore, it is grain-free, gluten-free, paleo-friendly, and made with unprocessed ingredients."
Sautéed Pan Chicken and Vegetables
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Cook time 45mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 lb boneless skinless chicken thighs
- 1 carrot, thinly sliced
- 10 ounces mushrooms, sliced
- 1 eggplant, cut into thin strips or small squares
- 2 plum tomatoes, chopped
- 1 red bell pepper, sliced
- 1 small yellow onion, thinly sliced
- extra virgin olive oil
- salt, to taste
- black pepper, to taste
Method
Step 1
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.
Step 2
Peel and cut 1 carrot into small slices. Add to the chicken. Keep heat to medium-low.
Step 3
Add in 10 ounces of sliced mushrooms with a pinch of salt. Sauté and mix.
Step 4
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.
Step 5
Slice 1 red bell pepper and add to the chicken pan. Keep at medium-low heat.
Step 6
Add the sautéed eggplant to the chicken pan.
Step 7
Slice 1 small yellow onion thinly, then also add to the pan.
Step 8
Chop 2 plum tomatoes, then add to the pan.
Step 9
Add 1 Tablespoon of salt and 1 Tablespoon of black pepper (or to your taste). Cover and sauté on low heat for 10 minutes. Enjoy!