Pan Grilled Chicken & Sauteed Vegetables

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. The meal is packed with healthy vegetables, flavor and it tastes wonderful. It is also Paleo, grain-free, and gluten-free, and made with unprocessed 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

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!

5 from 2 votes

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Vegetables Stir Fry and Chicken

Paleo, Grain-Free Pan Grilled Chicken & Sauteed Vegetables As tax season is approaching, slowly we start to get very busy at work. By the time I get home, I

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 371kcal

AUTHOR Neli Howard | Delicious Meets Healthy

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

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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

Calories: 371kcal | Carbohydrates: 12g | Protein: 26g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 177mg | Potassium: 835mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6485IU | Vitamin C: 104.3mg | Calcium: 54mg | Iron: 1.3mg

Course Main Course

Cuisine American

Keyword Gluten Free, Keto, Low Carb, Meal Planning, Meal Prep, Paleo, Whole30