Description
Savor the burst of flavors in this quick and healthy chicken and vegetable dish, perfect for busy weeknights or family gatherings.
Ingredients
- Boneless chicken thighs
- Bell peppers (red, yellow, green)
- Zucchini
- Carrots
- Garlic
- Olive oil
- Soy sauce
- Black pepper
- Fresh herbs (thyme or basil)
Instructions
- Wash and chop bell peppers into bite-sized pieces, slice zucchini into half-moons, and thinly slice carrots.
- In a large skillet over medium heat, drizzle olive oil and sauté minced garlic until fragrant.
- Add seasoned boneless chicken thighs to the skillet, searing until browned on both sides (about 5-7 minutes each).
- Toss in chopped vegetables and stir to combine, cooking until they soften (about 5-10 minutes).
- Drizzle soy sauce over the mixture and stir gently.
- Sprinkle with fresh herbs before serving hot alongside rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Feel free to swap in seasonal vegetables for variety. For added spice, include red pepper flakes or fresh chili peppers during cooking.