Chicken Breast with Vegetables in a Skillet

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. Rinse the chicken breast, pat it dry with paper towels, and cut it into cubes.

2. Step 2:

   

   Peel the onion and cut it into thin wedges or half-rings.

3. Step 3:

   

   Wash, peel, and grate the carrots on the medium side of a box grater.

4. Step 4:

   

   Wash the bell peppers and cut out the stem and seeds. Slice the flesh into strips. For color contrast, it's nice to use peppers of different colors. If you'd like a heartier, more filling dish, you can add potatoes — just wash, peel, and cut them into strips.

5. Step 5:

   

   Young zucchini rounds out the dish nicely, keeping it tender and light; in winter you can use frozen diced zucchini. Wash the zucchini and, if you like, peel it and scoop out the core — but if it's young and tender, you can use it skin, seeds, and all. Cut the zucchini into small cubes.

6. Step 6:

   

   Eggplant will also deepen and brighten the flavor. Wash the eggplant and cut it into strips; to draw out its characteristic bitterness, salt it and let it sit for 15 minutes, then squeeze out the juice and rinse it. Rinse the broccoli, pat it dry, and break it into small florets.

7. Step 7:

   

   Wash the tomatoes and cut out the stem end. If the skin is tough, you can remove it by pouring boiling water over the tomatoes. Cut the flesh into cubes or rough pieces.

8. Step 8:

   

   Pour the vegetable oil into a skillet and heat it up. Add the carrots and onion and fry, stirring with a spatula over medium heat, for about 3 minutes until softened.

9. Step 9:

   

   Add the chicken breast to the vegetables and stir.

10. Step 10:

    

    Fry them together for 5–7 minutes, until the meat turns white.

11. Step 11:

    

    Next add the bell peppers, zucchini, eggplant, broccoli, and tomatoes. Stir everything together right away. Fry the vegetables with the chicken over medium heat for about 7 minutes, until they release their juices. Season with salt and ground black pepper to taste, and add any other seasoning you like. Pour in about ⅓ cup of water. Turn the heat down to low and cover the skillet.

12. Step 12:

    

    Braise the vegetables and chicken for about 20 minutes. By then almost all the liquid should have cooked off. Give the dish a stir, divide it among plates, and serve.

13. Step 13:

    

    Enjoy!