Sautéed Chicken Breast with Colorful Vegetables
A fuss-free, one-pan dinner featuring golden chicken strips tossed with tender bell peppers, eggplant, and carrots. Wholesome, vibrant, and on the table in under 30 minutes — a true weeknight hero.
🛒 Ingredients
4 servings
- 1 boneless chicken breast, cut into strips
- 2 small bell peppers (mixed colors)
- 1 onion, thinly sliced
- 1 carrot, julienned
- 1 eggplant, cut into strips
- 2 garlic cloves, minced
- Black pepper to taste
- Salt to taste
- 2 tablespoons oil
- A splash of white wine vinegar
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Directions
- 1
Blanch the julienned carrot in boiling salted water for 5 minutes, then drain and set aside.
- 2
Season the chicken strips with minced garlic, salt, black pepper, and a splash of vinegar. Let sit for a few minutes.
- 3
Heat the oil in a pan over medium heat. Sauté the chicken strips until golden on all sides, then remove and set aside.
- 4
In the same pan, cook the onion until translucent, then add the bell peppers.
- 5
Continue cooking until the onion softens and turns lightly golden.
- 6
Add the blanched carrot and raw eggplant, stirring gently to combine.
- 7
Pour in a small splash of water, cover, and cook over medium heat for 5 minutes until the eggplant is tender.
- 8
Return the chicken to the pan, stir gently to bring everything together, and serve immediately.
💡 Chef's Tip
Add a pinch of smoked paprika or ground cumin when seasoning the chicken for a warmer, deeper flavor without any extra effort.
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Same category — Poultry
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