Quick Chicken Breast Sauté with Summer Vegetables and Rice
Tender chicken breast strips sautéed with seasonal zucchini and bell peppers, served alongside quick-cooking rice. A balanced and speedy lunch.
Ingredients
- Chicken Breast300 g
- Rice80 g
- Bell Pepper200 g
- Onion50 g
- Garlic10 g
- Bell Pepper200 g
- Olive oil25 ml
- Salt2 g
- Pepper1 g
- Zucchini200 g
Instructions
- 1Step 1
Start cooking the rice according to package directions for quick-cooking rice, or simultaneously cook regular rice in a separate pot (this may extend total time if not quick-cooking) (0 minutes - assuming rice cooking happens in parallel or quick variety is used).
- 2Step 2
Cut the chicken breast into bite-sized strips. Dice the zucchini and bell pepper. Thinly slice the onion and mince the garlic (10 minutes).
- 3Step 3
Heat the olive oil in a large skillet over medium-high heat.
- 4Step 4
Add the chicken strips and cook until browned on all sides (4 minutes).
- 5Step 5
Add the sliced onion, diced bell pepper, diced zucchini, and minced garlic to the skillet. Season with salt and pepper.
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