Chicken fillet with vegetables in a frying pan. Chicken fillet with vegetables.

Chicken fillet with vegetables is a wonderful, versatile chicken dish that is suitable for both an everyday table and a festive one. I really love this recipe because it is prepared quite quickly, it is simple and the necessary ingredients are almost always available in the refrigerator. Chicken meat always turns out very juicy, tender, tasty and very beautiful. The big plus of this dish is that it can be served either hot or cold, in any case it is simply delicious and appetizing. If you are preparing fillet for a regular lunch, then boiled potatoes are a very good side dish.

Ingredients:

• 2 - 3 pieces of chicken fillet
• 2 carrots
• 2 onions
• 2 bell peppers
• 2 tomatoes
• juice of one lemon
• vegetable oil
• salt, pepper, seasonings to taste

Cooking method

Cut the chicken fillet into small pieces, add salt and pepper, and add a tablespoon of lemon juice and vegetable oil. Mix everything well and leave for 20 - 30 minutes. During this time, cut all the vegetables into thin strips and simmer them in a frying pan in the remaining oil for several minutes until medium readiness, then they will remain aromatic and retain their color, shape and taste . At the end of cooking the vegetables, add lemon juice, salt, pepper and seasonings. Then quickly fry the fillet pieces in a separate frying pan for several minutes, but not until golden brown. Add our vegetable marinade to the chicken, add a little water if necessary and simmer everything together for another 15 minutes until fully cooked. Bon appetit.

Now it's time to grow up and learn how to cook deliciously.

Yes, the kitchen is a scary place. It's full of things that can be confusing: spices you've never heard of before, sharp objects, and an oven that's probably covered in a thick layer of dust. If you want to eat healthy, save money, and/or impress your husband/wife/boyfriend/girlfriend/boyfriend/girlfriend, learn how to cook at least one decent meal (reheating frozen processed foods in the microwave doesn't count). And today you will learn how to cook chicken fillet in a frying pan with vegetables in oil. The recipe is very simple and very tasty.

This simple but healthy and tasty dish will only take you 30 minutes to prepare. We will not immediately offer many possible variations of a set of products: become a confident user of a frying pan and stove, and the desire to create and experiment will immediately awaken in you, expanding the menu with other dishes and intricate variations.

What is the main problem? You need to get rid of the fear of cooking (most likely, of course, it is not fear, but apathy and laziness), and you will begin to enjoy the process of preparing food for yourself and others. Everyone will know exactly who did the cooking: because of this, you will feel just great, and the taste of your dishes will be much better.

So if you are one of those who have never cooked and have no idea which way to approach the stove, fear not, for there is still hope.

Let me give you some advice.

In principle, it doesn’t matter what vegetables, spices and sauces you have - the main thing is that you have chicken and a frying pan. You can use any fresh vegetables and chicken. It is not at all necessary to use a ready-made sauce - olive oil, salt and pepper, and fresh lemon are enough. Even if you've never cooked chicken before, this dish is so easy it's impossible to mess up.

A quick note for “great chefs”: yes, you can marinate the meat in advance to enhance the flavor, and yes, you can use more complex spices. But a person learns to crawl before he can walk!

Ingredients and utensils

Here are the ingredients you need:

• Fresh chicken breast. Chicken today is not very expensive. Note: Once you purchase fresh poultry, you should cook it within 24 hours or place it in the freezer. Chicken meat looks something like this:

• Fresh vegetables. Their list depends on what vegetables you like. “But I don’t like vegetables!” Well, now you have to fall in love! You don’t just need to start with the complete list that you will find in the store. Choose one, two or three vegetables that you like best. Even if you only like broccoli, you can still cook chicken with it. And yes, if you're in a bind, you can use frozen vegetables (although fresh ones will make the dish tastier).

• A kind of sauce. If you don't mind the extra sugar and salt, opt for a bottle of soy sauce (if you like the taste). If not, a simple bottle of olive or coconut oil and a fresh lemon or lime will suffice to provide a pleasant taste and aroma.

• Spices. Check your cabinets or pantry: you definitely have at least some spices. At least salt and pepper. Garlic or onion would be good too.

• Potatoes (optional). If chicken and vegetables aren't enough to fill you up; if you are trying to build muscle and need a lot of calories; if you just want some variety, grab a potato or two.

Here's what you need from the cookware:

• Frying pan/baking tray. You can cook chicken and vegetables in them. Non-stick cookware, by the way, is expensive.

• Sharp knife. You will use it to cut vegetables and chicken. Invest in a decent knife - it will make your life in the kitchen ten times easier.

• Spatula. You will use it to turn chicken and vegetables.

• Plate. Where would we be without her?

• Oven (optional). You will need it if you want to add potatoes.

• Tin foil. For potatoes.

Preparation

Here are the ingredients and ready. Now let's move on.

• Wash your hands. You don't want microbes from your smartphone on your chicken, do you?

• Seriously, wash them.

• Optional (potatoes). Preheat the oven to 190 degrees. Cut the potatoes into thin disks about one centimeter thick.

• Extra (potatoes). Place the foil on a tray, lay out the potatoes, and pour olive oil over them. Using your hands, test to see if the top of each piece is coated with oil, then flip each one over and do the same on the other side. Sprinkle with salt and pepper.

• Wash the vegetables. Wash them well. Then place to dry on paper towels.

• Cut vegetables into small pieces. If it's broccoli, then divide it into small florets. If it's beans, cut the beans in half. If it's a carrot, cut it into small pieces. This is what it should look like:

• Cut the chicken! Here it is in front of you: pink, sticky and a little strange to the touch. Get used to it. Place it on a cutting board and, using a knife, begin cutting the meat into small pieces. It is more convenient to cut into vertical strips and then cut each of them. You should end up with a plate full of small pieces of chicken.

• Wash your hands again. Thoroughly wash raw meat off your hands.

How to cook

• If you are cooking potatoes, put them in the oven and set the timer for 15 minutes.
• Place the frying pan on the stove and turn on medium heat.
• Transfer the entire chicken to the skillet. If the container is very large, use a spatula to arrange the pieces.
• Add sauce. If it's soy sauce, pour some over the chicken. If you want olive oil, drizzle it over the top of the breasts. Note: The chicken should not be floating in the liquid, just cover the top part.
• Add some flavor. If you have a lemon/lime, cut off a piece and squeeze the juice over the chicken. If you have "advanced" spices ( sea ​​salt, ground pepper, garlic powder etc.), sprinkle them on the bird.
• Wait. The chicken takes some time to cook. Use a spatula to stir food. Usually the chicken is ready in 10-15 minutes.
• Check the meat. If you've seen raw and cooked chicken, you should be able to tell the difference. It's best to use the edge of a spatula to separate one piece and make sure the inside is cooked through too. This is what the finished chicken looks like:

• When the chicken is done, place it on a clean plate. We'll get back to her in a few minutes.

• (Not necessary). Once the 15-minute timer is up (that time should be up right now), remove the potatoes from the oven, flip each piece with a spatula, and send them back for another 15 minutes.

• Add the vegetables to the pan and repeat the same process as for the chicken. Yes, cooking time different vegetables varies, but sometimes you get too lazy to do everything right. Place the vegetables in the pan, sprinkle them with soy sauce/olive oil/lemon, salt/pepper/garlic and whatever else you want.

• Wait. Add some artistic flair by flipping vegetables into the air from the pan and cheering yourself on. When you think the vegetables are ready, take a fork, prick one piece, wait until it cools, and taste. If it is ready, then the dish is ready.

• Place the chicken back into the vegetables and let sit for another 60-90 seconds. Use a spatula to stir in the chicken and vegetables.

• Turn off the stove, transfer the food from the pan to a plate and serve!

• (Not necessary). Remove the potatoes from the oven immediately after the second 15 minutes and serve them as well.

• (Not necessary). Open the beer. You've just finished cooking your first full meal. Grab a cold bottle, press it to your hot forehead, sit at the dinner table and enjoy a healthy, home-cooked meal.

Here are some important tips.

Everyone's oven is different, so cooking times will vary depending on how much chicken and veggies you're cooking! The first few times, watch the dish carefully (you can even use a stopwatch) to get an idea of ​​how long the chicken takes to cook.

Potatoes are difficult to cook. The above recommendation is 15 minutes on each side; in your oven it may only be 10 minutes or 12 minutes. Set the timer for 10 minutes and check the potatoes. If it looks done, flip it over! If not, watch the oven for a few minutes.

Start with the basics, gradually expand your capabilities. Some people can eat the same prepared dish every night for the rest of their lives and be satisfied. If you want more variety, feel free to experiment with different spices/sauces/meats. Make small changes each time and when the dish is ready, decide whether it was a good or bad change.

Try chopped almonds. In the last seconds of roasting, add sliced ​​almonds to the mixture: this is enough time for the nuts to add a special flavor to the dish. They add healthy fats and healthy calories - perfect for those who are concerned about their health and building muscle.

Look for other recipes. Search the Internet and follow the step-by-step recommendations; Once you can cook something once, it gives you the confidence to cook something else. Just buy the necessary ingredients, follow the instructions and see what happens.

Praise yourself. Since you were able to cook your own food, you are much more experienced than most of our population. Invite friends over for dinner, cook a few times a week, and... practice, practice, practice.

Calories: Not specified
Cooking time: Not indicated

In the summer, when there is a large selection of fresh vegetables, daily cooking is greatly simplified, but even in the winter, you can easily prepare a dish that contains fresh vegetables as ingredients. Vegetables go well with almost any food: they are baked, fried, casseroles, roasts. And at the same time, you get variety and significant savings - vegetables are cheap in season and you can make them the basis of many dishes, adding meat ingredients purely symbolically. One of the win-win options for both lunch and light dinner is to cook chicken fillet with vegetables in a frying pan, a recipe with a photo of the preparation of which you will see below. Depending on the task at hand, we select the vegetable component: if you need to cook something substantial, then add potatoes, and if it’s light, then exclude the potatoes. Instead, we’ll make it the basis green beans, add Bell pepper, and there will definitely be traditional carrots with onions and tomatoes. It will turn out tasty, juicy, bright and not very high in calories!

Ingredients:
- chicken fillet – 200-250 g;
- carrots – 1 pc.;
- onions – 2 pcs.;
- fresh tomatoes – 3 pcs.;
- sweet pepper – 1 pc.;
- green beans – 300 g;
- vegetable oil – 2-3 tbsp;
- salt - to taste;
- black pepper, dried basil or Provençal herbs - to taste;
- fresh basil or cilantro - for serving;
- boiled rice - as a side dish (optional).

Preparation

Cut the chicken fillet into not very large pieces, taking into account that about a third of the volume will be lost during frying. If you like spicy meat, season with ground chili or ginger, add a little salt and stir. While the meat is marinating, peel the vegetables.



If spiciness is not needed, immediately place the fillet pieces in a frying pan with well-heated vegetable oil. Stirring, fry for 5-6 minutes until a golden crust appears on the pieces.



While keeping an eye on the meat, chop the vegetables. Chop the onions into half rings, cut the carrots into strips or cubes.





Trim the beans on both sides, removing the ends and spouts. Cut the pods into 3 cm pieces. If the time for fresh beans has not yet come or they have already run out, use frozen ones - add them to the rest of the ingredients immediately from the freezer without defrosting. Choose fleshy, sweet tomatoes and cut them into large pieces (it is not necessary to remove the skin).



The chicken is already browned. Add the onion to it and reduce the heat slightly so that the onion gradually softens and does not burn.



When slightly browned, add the carrots. Simmer for a few minutes until the carrots become soft.





Add beans and bell peppers, cut into small pieces. Peppers, like beans, can also be taken frozen - this is for the winter version of chicken fillet with vegetables.



Pour half a glass of water into the pan, just enough to cover the bottom. Add salt, season with spices (all to taste) and simmer over low heat for about ten minutes until the beans and chicken are cooked. Add the tomatoes, cover with a lid, and simmer for another 3-5 minutes until the tomatoes soften.



Place the chicken fillet and vegetables on plates, sprinkle with finely chopped basil or cilantro and serve. If you need a side dish, then the choice is large: you can cook fluffy rice, buckwheat, pasta, make mashed potatoes or

One of the healthiest and most dietary types of meat is chicken, which is easy to cook and liked by many people. Chicken fillet stewed with vegetables will appeal to most chicken lovers, as it contains a maximum of vegetables plus dietary meat. You can cook any vegetables with this dish, from potatoes, carrots, onions to tomatoes, zucchini and eggplant. You can also add various greens. In summer, purple regan grows, which adds both color and unique aroma to the dish.

Ingredients

• - bow 1 piece
• - 1 carrot
• - bell red pepper 1 pc.
• - chicken fillet 200 g
• - tomato paste 2 tablespoons
• - medium sized eggplants 2 pcs.
• - soy sauce 2 tablespoons
• - salt
• - ground black pepper
• - vegetable oil 50 g
• - greens 1 bunch

Preparation

Cooking chicken fillet with vegetables in a frying pan takes minimal time. You can cook with both fresh vegetables and frozen ones, which do not need to be fully defrosted beforehand. Frozen vegetables with chicken fillet are prepared in the same time as fresh ones. In terms of taste, they are no different in the finished dish. To prepare chicken fillet with vegetables in a frying pan, first wash the chicken fillet, cut it into pieces (cubes, slices, cubes or strips) and start frying on vegetable oil. Add soy sauce, salt and pepper if desired, mix and fry the fillet pieces until cooked.

In a separate frying pan, fry diced onions and carrots in sunflower oil. Add diced bell pepper, eggplants and continue to fry everything. Then we add tomato paste, salt, ground black pepper, mix and simmer the vegetables until tender. Then put the chicken fillet with vegetables into one frying pan, add chopped herbs, mix the chicken fillet in soy sauce with the vegetables, cover with a lid and let the dish soak for about 5 minutes.

This tasty dish you can cook different ways. You can cook chicken fillet with vegetables in the oven. The dish turns out delicious due to the fact that the chicken fillet baked with vegetables in the oven is cooked in its own juice. Cooked chicken fillet in foil with vegetables will also be very appetizing and healthy. And diet food lovers will appreciate chicken fillet with steamed vegetables cooked in a double boiler. You can also boil it separately first. chicken breast and serve boiled chicken fillet with vegetables along with various sauces. You can also cook vegetables with different cereals, for example, chicken fillet with rice and vegetables will be no less tasty and even healthy due to the complex carbohydrates, fiber and minerals contained in rice. If you have a multicooker, then cooking chicken fillet with vegetables in a multicooker will not be a problem, especially since it is a pleasure to cook in it.

Do you want to cook an easy, but very beautiful, bright and tasty holiday dish? Nothing could be easier, especially in summer, when all kinds of fresh vegetables and herbs are in abundance. Prepare chicken fillet with vegetables.

You can use any vegetables you like. In our version, these are multi-colored bell peppers, carrots, eggplants and zucchini. This combination is not only very tasty, it looks beautiful on a platter or in a portioned plate. You can add to them cauliflower, potatoes, broccoli, green beans, or replace any ingredients with them. In any case, the chicken fillet turns out tender, juicy, saturated with the aroma of vegetables. And soy sauce and red wine give the whole dish a completely unique taste. In principle, chicken fillet with vegetables can be prepared at any time of the year, using homemade or store-bought frozen vegetable slices in winter. Yes, and chicken can be replaced with pork, turkey or rabbit.

The main thing in this dish is the combination of meat with stewed vegetables and original sauce. You can also try cooking it in an air fryer. In this case, you need to place peppers and carrots on the bottom rack, zucchini and eggplants on the middle rack, and chicken on the top rack.