Chicken Breasts with Stir Fried Vegetables
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
2
- For Sauteed Chicken
- 2 boneless Chicken breasts (halves)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp good-quality olive oil
- For Sauteed Vegetables
- 1 Tbsp olive oil
- 2 cloves garlic cloves (peeled and crushed)
- 3 small Zucchini (rinsed; trimmed and sliced in half lengthwise)
- 1 small, yellow Summer squash (rinsed; trimmed and sliced into rounds)
- 6 shallots (peeled and cut in half lengthwise)
- 1 small, red Bell pepper (rinsed; trimmed and cut into strips)
- 1 small, yellow Bell pepper (rinsed; trimmed and cut into strips)
- 2 sprigs fresh rosemary (to garnish)
Preparation steps
1.
For Sauteed Chicken:
2.
Rinse chicken under cold running water and pat completely dry with paper towels. Season chicken on both sides, to taste with salt and pepper.
3.
Heat olive oil in a large heavy-bottomed skillet, set over medium-high. Add chicken and cook 4 to 6 minutes on each side, or until cooked through and golden brown.
4.
For Sauteed Vegetables:
5.
Heat oil in a large shallow skillet, set over medium-high heat. Add garlic and vegetables in a single layer to the hot pan. Stir the vegetables frequently, until nicely browned and tender crisp.
6.
To Serve:
7.
Divide chicken and vegetables between servings plates. Garnish each plate with a sprig of rosemary. Serve.
