Chicken and Root Vegetable Skillet
A quick and hearty skillet meal featuring tender chicken and a medley of roasted seasonal root vegetables, seasoned with aromatic herbs.
Ingredients
- Chicken Breast180 g
- Carrot100 g
- Onion50 g
- Garlic5 g
- Olive Oil15 ml
- Salt2 g
- Black Pepper1 g
- Potato170 g
- Celeriac100 g
- Thyme2 g
Instructions
- 1Step 1
Pat dry and dice the chicken breast into 1-inch cubes. Peel and dice the potato, carrot, and celeriac into small, uniform pieces (about 1/2 inch) to ensure quick cooking. Mince the onion and garlic.
- 2Step 2
Heat olive oil in a large skillet or frying pan over medium-high heat.
- 3Step 3
Add the diced chicken to the hot skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Remove chicken from the skillet and set aside.
- 4Step 4
Add the diced potato, carrot, celeriac, and onion to the same skillet. Cook for 5-7 minutes, stirring frequently, until vegetables start to soften and brown slightly.
- 5Step 5
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
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