Pan-Seared Chicken and Quick Sautéed Summer Vegetables with Potatoes
A savory and satisfying skillet meal featuring tender pan-seared chicken breast, alongside quickly sautéed seasonal vegetables and diced potatoes, seasoned with fresh herbs.
Ingredients
- Chicken Breast200 g
- Bell Pepper100 g
- Onion50 g
- Garlic10 g
- Bell Pepper100 g
- Olive Oil5 g
- Lemon20 g
- Salt1 pinch
- Black Pepper1 pinch
- Potato150 g
- Zucchini150 g
- Fresh Herbs5 g
Instructions
- 1Step 1
1. Slice the chicken breast thinly. Dice potatoes into 1cm cubes. Chop zucchini, bell pepper, and onion. Mince the garlic. (Prep time: 8 minutes)
- 2Step 2
2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken breast slices and sear for 3-4 minutes per side until cooked through and golden. While chicken cooks, microwave diced potatoes for 3 minutes until slightly tender. (Cook time: 7 minutes for chicken, 3 minutes for microwave - concurrent)
- 3Step 3
3. Remove chicken from the pan and set aside. Add the microwaved potatoes to the same skillet. Sauté for 3-4 minutes until lightly browned. (Cook time: 4 minutes)
- 4Step 4
4. Add onion, minced garlic, zucchini, and bell pepper to the skillet. Continue to sauté for 5-6 minutes until vegetables are tender-crisp. (Cook time: 6 minutes)
- 5Step 5
5. Return the cooked chicken to the pan. Squeeze fresh lemon juice over the chicken and vegetables, and sprinkle with fresh herbs. Toss gently to combine and serve immediately. (Cook time: 1 minute)
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