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Pan-Seared Chicken and Vegetables

Treat your family to this appetizing skillet chicken! It pairs with just about any side dish.

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Roast chicken fillet
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 60 % 15 g
Fats 28 % 7 g
Carbohydrates 12 % 3 g
130 kcal
GI: 100 / 0 / 0
  • Cut the chicken breast into small pieces. Cut the peeled carrot into half-moons, and slice the onion into half-rings.
  • Heat the vegetable oil in a skillet and cook the chicken pieces in it. Once the meat turns white, add the carrot. Cook, stirring, for about five minutes. Add the onion, stir, and cook until it's about halfway done (or however well-cooked you prefer your onions).
  • Season the chicken with the dry spices and salt.
  • That's it — the dish is ready to serve! Enjoy.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Dry spices - 240  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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