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As tax season is approaching, slowly we start to get very busy at work. By the time I get home, I am tired and want to fix supper quickly and rest. I love sauteed vegetables and pan grilled chicken because it is quick, easy and you can prep everything in the morning or the night before. This meal is loaded with fresh veggies and bursting with flavor – it’s simply delicious! Plus, it’s Paleo-friendly, grain-free, and gluten-free, made with simple, wholesome ingredients.
Hope you enjoy it too! Tell me what you think in the comments section below.
How To Make Pan Grilled Chicken & Sauteed Vegetables
Ingredients
1 lb boneless chicken tenderloins
1 red bell pepper, sliced
3 cups broccoli, cut
2 carrots, sliced
1 medium onion, chopped
1 big garlic clove, minced
6 Tbsp extra virgin olive oil, divided
salt and pepper, to taste
paprika, to taste
garlic powder, to taste
crushed mint, to taste
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Rub chicken with olive oil on both sides, season on both sides with salt, pepper, paprika and garlic powder. Place chicken in hot oil and reduce heat to medium high. Cook chicken for about 3 minutes on each side.
Wash and cut the vegetables – broccoli, red bell pepper, carrots, onion, and garlic.
Add 1 Tbsp olive oil to a stainless steel pan and heat the oil to medium high heat. Add the onion and garlic. I always add a pinch or two of salt to my onions when I start sauteing. It helps draw moisture from the onion and as the onion cooks in its own juices, we obtain that translucent texture and flavorful aroma. Cook onions until translucent, stirring often, and don’t let them brown.
Add the remaining vegetables to the pan, 2 Tbsp of olive oil and season with another pinch of salt. Stir vegetables, season with pepper and crushed mint. Stir again and cover with lid. Cook vegetables for about 7-8 minutes, stirring often, and don’t let them brown or stick to the pan.
Remove the pan from the heat and serve with chicken.
Voila! Dinner is ready!
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Vegetables Stir Fry and Chicken
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Ingredients
- 1 lb boneless chicken tenderloins
- 1 red bell pepper, sliced
- 3 cups broccoli, cut
- 2 carrots, sliced
- 1 medium onion, chopped
- 1 big garlic clove, minced
- 6 Tablespoon extra virgin olive oil, divided
- salt and pepper, to taste
- paprika, to taste
- garlic powder, to taste
- crushed mint, to taste
Instructions
- Rub chicken with olive oil on both sides, season on both sides with salt, pepper, paprika and garlic powder. Place chicken in hot oil and reduce heat to medium high. Cook chicken for about 3 minutes on each side.
- Wash and cut the vegetables – broccoli, red bell pepper, carrots, onion, and garlic.
- Add 1 Tbsp olive oil to a stainless steel pan and heat the oil to medium high heat. Add the onion and garlic. Add a pinch or two of salt to onions. Cook onions until translucent, stirring often, and don’t let them brown.
- Add the remaining vegetables to the pan, 2 Tbsp of olive oil and season with another pinch of salt. Stir vegetables, season with pepper and crushed mint. Stir again and cover with lid. Cook vegetables for about 7-8 minutes, stirring often, and don’t let them brown or stick to the pan. Remove the pan from the heat and serve with chicken.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Hi Neli, I wanted to let you know I love this recipe and I shared it on my blog.
Thanks, Sarah! Glad you like the recipe and thanks for sharing it! 🙂