Description
Nothing is more playful—and healthy—than mixing fresh veggie colors. Fully cooked chicken mixed with half-cooked vegetables keeps most of the nutritional value on the plate.
Ingredients
- 300 grams Skinless Boneless Chicken Breast, Sliced Small
- 1 Tablespoon Oil, Divided
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Carrot, Chopped Small
- 1 Broccoli, Chopped Small
Preparation
Put a skillet over high heat. When warm, add 1 1/2 teaspoons olive oil. Reduce heat to medium high and cook chicken until fully cooked, covering the pan if you need to cook it faster. Season with salt and pepper.
When meat is ready, reduce heat and add remaining oil and vegetables. Cook for a couple more minutes. Remove from heat and serve.
