Quick Chicken and Root Vegetable Skillet
A hearty and quick-cooking skillet meal, combining tender chicken breast with seasonal root vegetables like potatoes and carrots, perfect for a cold February day.
Ingredients
- Chicken Breast175 g
- Chicken Broth50 ml
- Carrots75 g
- Onion50 g
- Garlic5 g
- Olive Oil10 ml
- Salt2 g
- Black Pepper0.5 g
- Potatoes150 g
- Thyme2 g
Instructions
- 1Step 1
Cut chicken breast into 2 cm cubes. Peel and dice potatoes and carrots into 1 cm pieces. Finely chop onion and mince garlic.
- 2Step 2
Heat olive oil in a large skillet or frying pan over medium-high heat. Add chicken and cook for 3-4 minutes until lightly browned on all sides. Remove chicken from the pan and set aside.
- 3Step 3
Add diced potatoes, carrots, and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften and brown slightly.
- 4Step 4
Stir in minced garlic, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
- 5Step 5
Return chicken to the skillet. Pour in chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until chicken is cooked through and vegetables are tender-crisp.
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