Sautéed Chicken with Vegetables and Olives
A vibrant one-pan chicken dish packed with colorful vegetables, briny olives, and warm spices. Perfect for a quick weeknight dinner that feels anything but ordinary. Cumin, cilantro, and a squeeze of lemon juice give this dish a wonderfully bright and fragrant finish.
🛒 Ingredients
4 servings
- 2 chicken breasts
- 2 garlic cloves
- 1 pinch of salt
- 3 tablespoons vegetable oil
- 1 chicken stock cube
- 1 level teaspoon ground cumin
- 1 level teaspoon ground black pepper
- 1 large tomato, diced
- 3 heaping tablespoons sweet corn kernels
- 3 heaping tablespoons green peas
- 15 olives, roughly chopped
- 3 heaping tablespoons fresh cilantro, chopped
- Juice of half a lemon
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Directions
- 1
Cut the chicken breasts into small, even cubes about 1 inch in size.
- 2
Mash the garlic cloves with the salt until you get a rough paste.
- 3
Heat the oil in a large skillet over medium heat and sauté the garlic until golden and fragrant.
- 4
Crumble in the stock cube, add the chicken pieces and stir well to coat everything evenly.
- 5
Add the cumin, black pepper and lemon juice, stirring to combine.
- 6
Pour in a splash of water (about ⅓ cup), cover and cook on low heat until the liquid has nearly evaporated.
- 7
Uncover and allow the chicken to lightly brown for a couple of minutes.
- 8
Add the diced tomato, olives, peas, corn and cilantro. Stir well, cover and simmer on low heat, stirring occasionally, until the tomatoes have softened. Serve immediately.
💡 Chef's Tip
Marinate the chicken with the garlic, cumin and lemon juice for 30 minutes before cooking to deepen the flavors. Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
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Same category — Poultry
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