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Saute chicken with vegetables

Chicken and Vegetable Sauté

A tasty, hearty, and wholesome dish that comes together quickly and easily! This chicken-and-vegetable sauté will win over both those watching their waistline (or simply eating clean) and those who just love a satisfying, flavorful meal. For one thing, it's made with almost no added fat, so it's low in calories; for another, the mix of vegetables and chicken makes it filling and nourishing. Serve it as a weeknight dinner for the whole family, or dress it up for a special occasion with a sauce and some fresh-baked bread.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken

300

Pumpkin

200

Potatoes

Carrots

Onion

Fava beans

Peas

Green string beans

Bell pepper

Table salt

Allspice

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 19 % 4 g

Carbohydrates 52 % 11 g

97 kcal

GI: 90 / 0 / 10

Cooking method

Step 1:

Gather the ingredients. For the vegetable side of this sauté we'll use pumpkin, bell pepper, potatoes, carrots, onion, fava beans, peas, and string beans. If you have zucchini, tomatoes, or eggplant on hand, add them too — they'll deepen the flavor and make the dish even more filling. For the meat, we'll use a couple of chicken thighs. Feel free to change up the vegetables based on what you have and what you like, and use whichever chicken parts you prefer.
Step 2:

Wash, peel, and dice the potatoes.
Step 3:

Peel the carrots and cut them into large cubes. If you'd like the dish on the sweeter side, use a bit more of a sweet carrot variety.
Step 4:

Red onion is a good pick here — it rounds out the color of the sauté nicely and adds a pleasant flavor.
Step 5:

Soak the chicken to rinse away any blood, then cut it into cubes. You can also boil the meat first and discard that water, then cut it up and add it to the vegetables once they're stewing — this helps draw out impurities from store-bought chicken.
Step 6:

Peel the pumpkin, scoop out the flesh and seeds, and cut it into cubes. You can use frozen fava beans, peas, and string beans if that's what you have. Cut fresh bell pepper into strips, or use frozen.
Step 7:

Put the meat and vegetables in a pot and add water to cover them by about half an inch. Bring to a boil. Season with salt, drop in a couple of allspice berries and a bay leaf, stir, reduce the heat to medium, and simmer for 25 minutes. Turn off the heat and let the sauté sit, covered, for another 10–15 minutes. Serve sprinkled with fresh parsley. Enjoy!