Quick Chicken and Summer Vegetable Skillet with Chickpeas
A hearty and flavorful one-pan meal featuring chicken breast, a medley of seasonal vegetables like bell peppers, eggplant, and tomatoes, and protein-rich chickpeas in a light, aromatic sauce.
Ingredients
- Chicken Breast400 g
- Onion150 g
- Garlic4 g
- Bell Pepper300 g
- Tomatoes300 g
- Olive Oil30 ml
- Bell Pepper300 g
- Oregano4 g
- Salt2 g
- Pepper1 g
- Eggplant300 g
- Chickpeas200 g
- Curry Powder10 g
- Basil4 g
Instructions
- 1Step 1
Dice the chicken breast into bite-sized pieces (2 minutes). Dice the onion, bell pepper, eggplant, and tomatoes (6 minutes). Finely chop the garlic (1 minute). Drain and rinse the chickpeas (1 minute).
- 2Step 2
Heat the olive oil in a large skillet over medium-high heat (1 minute). Add the diced chicken and sear for 3 minutes until browned on all sides.
- 3Step 3
Add the diced onion, bell pepper, eggplant, and garlic to the skillet. Sauté for 4 minutes until vegetables begin to soften.
- 4Step 4
Stir in the diced tomatoes, drained chickpeas, curry powder, basil, and oregano. Season with salt and pepper (1 minute).
- 5Step 5
Reduce heat to medium-low, cover, and simmer for 2 minutes to allow flavors to meld.
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