WHY MAKE THIS RECIPE
Light Chicken Slices with Fresh Vegetables is a wonderful recipe for anyone who enjoys healthy, flavorful meals. It combines tender pieces of chicken with a variety of colorful vegetables, making it not just pleasing to the eye but also a nutrition-packed dish. This recipe is perfect for those who want a quick meal that does not compromise on taste or health. With its easy directions and readily available ingredients, you can prepare this dish on busy weeknights or when you are entertaining guests.
Not only is this dish light and satisfying, but it also caters to a wide range of dietary preferences. The fresh vegetables add vibrant colors and textures, while the chicken provides a lean source of protein that can keep you full without weighing you down. Plus, it has the added benefit of being customizable. You can easily swap in your favorite vegetables or adjust the spices to suit your taste. This makes Light Chicken Slices with Fresh Vegetables an excellent option for everyone in the family.
HOW TO MAKE Light Chicken Slices with Fresh Vegetables
To prepare Light Chicken Slices with Fresh Vegetables, you will need to follow a straightforward process that brings out the best flavors of the chicken and vegetables. The recipe is designed to be simple, making it accessible for cooks of all skill levels. Below is a detailed breakdown of the ingredients and directions to help you recreate this delightful dish.
Ingredients
- 500 g Blanc de poulet (Coupé en fines lanières)
- 2 cuillères à soupe Huile d’olive (I recommend using extra virgin olive oil for added flavor)
- 1 moyen Oignon (Émincé finement)
- 2 gousses Ail (Hachées finement; feel free to add more if you love garlic!)
- 1 Poivron rouge (Coupé en dés)
- 1 Courgette (Coupée en demi-rondelles)
- 200 g Champignons de Paris (Tranchés)
- 1 cuillère à café Paprika doux (For a spicier version, you can use smoked paprika)
- 1 cuillère à café Herbes de Provence (My preferred herb mix for this recipe)
- Sel et poivre (To taste)
- 200 ml Bouillon de volaille (Homemade if possible; otherwise, a good-quality cube works well)
- 1 cuillère à soupe Sauce soja (Optional, but I love the depth of flavor it brings)
- 2 cuillères à soupe Persil frais (Haché, for garnish)
DIRECTIONS
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Start by cutting the chicken breast into thin strips. Thin strips will cook evenly and quickly, giving you tender pieces of chicken.
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Next, finely slice the onion and chop the garlic. Prepare the other vegetables by dicing the bell pepper, slicing the zucchini into half-moons, and cutting the mushrooms.
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In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken strips and let them cook for about 5 to 7 minutes. Make sure not to overcrowd the skillet; this allows the chicken to brown nicely rather than steaming.
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Once the chicken is cooked through, remove it from the skillet and set it on a plate. It will continue to cook slightly with its residual heat.
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Using the same skillet, add the sliced onion and chopped garlic. Sauté them for about 2 minutes until they become translucent. Scrape the bottom of the pan to gather all the flavorful bits left from cooking the chicken.
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Add the diced bell pepper, sliced zucchini, and mushrooms to the skillet. Cook for about 5 to 6 minutes until the vegetables are tender yet still slightly crisp. This texture is ideal, but adjust cooking time if you prefer them softer.
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Incorporate the sweet paprika and herbs de Provence into the mix. Return the cooked chicken to the skillet and add the chicken broth and soy sauce, if using. The first time I added soy sauce, my husband was surprised, but now he agrees it adds an irresistible flavor.
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Mix everything well and let it simmer over low heat for 5 minutes. This step allows all the flavors to blend and the sauce to reduce a bit. Taste and season with salt and pepper as needed.
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Serve hot, garnished with freshly chopped parsley. This light and colorful dish is perfect for a balanced meal. We often serve it alongside brown rice or quinoa to soak up the delicious sauce.
HOW TO SERVE Light Chicken Slices with Fresh Vegetables
Serving Light Chicken Slices with Fresh Vegetables is all about presentation and pairing it with the right sides. You can place the chicken and vegetable mixture in a large serving bowl or on individual plates. Try to arrange it neatly, allowing the bright colors of the vegetables to stand out against the chicken.
For an extra pop of freshness, sprinkle additional parsley on top just before serving. This not only enhances the appearance but also adds a lovely herbaceous aroma.
To make your meal even more wholesome, consider adding sides like steamed brown rice, quinoa, or a fresh garden salad. A light vinaigrette can be drizzled over the salad to complement the flavors of the chicken dish.
HOW TO STORE Light Chicken Slices with Fresh Vegetables
If you have leftovers, storing your Light Chicken Slices with Fresh Vegetables is simple. Allow the dish to cool to room temperature before transferring it into an airtight container. It will last in the refrigerator for up to 3 days.
When you’re ready to enjoy your leftovers, you can reheat them in the microwave or on the stovetop. If reheating on the stove, add a splash of chicken broth or water to keep the dish moist and flavorful.
If you want to store it for a longer period, consider freezing the dish. Place it in a freezer-safe container and it can last up to 3 months in the freezer. Thaw it overnight in the refrigerator before reheating.
TIPS TO MAKE Light Chicken Slices with Fresh Vegetables
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Marinating the Chicken: For an extra flavor boost, consider marinating the chicken for at least 30 minutes before cooking. A simple mix of olive oil, lemon juice, salt, and pepper works wonderfully.
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Vegetable Substitutions: Feel free to switch out the vegetables based on what you have on hand. Broccoli, snap peas, and carrots all make great additions.
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Cooking the Chicken: Make sure the skillet is hot enough before adding the chicken. This allows for a better sear and locks in the juices.
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Adjust Spice Levels: If you’re looking for a bit more heat, try adding a pinch of crushed red pepper flakes or using a hotter variety of paprika.
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Serving Suggestions: Don’t hesitate to try different combinations of whole grains and sides, such as couscous, farro, or a tangy lemon-dressed salad.
VARIATIONS
There are endless ways to customize this recipe to fit your personal taste or dietary requirements.
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Spicy Chicken: For a kick, add some chili powder or cayenne pepper when cooking the chicken.
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Creamy Version: Stir in a dollop of Greek yogurt or a splash of cream at the end for a richer sauce.
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Vegan Option: Replace the chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth.
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Add Fruits: Include fruits like pineapple or mango for a sweet twist that pairs nicely with the savory flavors.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cutting and cooking to ensure even cooking.
2. Can I add more vegetables?
Absolutely! Feel free to add your favorite vegetables. Just be mindful of cooking times, as some may require longer to become tender.
3. Is this recipe suitable for meal prep?
Yes, this dish is perfect for meal prep! Simply store it in individual containers, and it’s ready for quick lunches or dinners throughout the week.
4. Can I make this recipe in advance?
While fresh is always best, you can make it in advance and store it in the fridge for a couple of days. Just reheat it before serving.
5. What can I do with leftovers?
Leftovers can be used in wraps, salads, or even on a pizza for a delicious second meal!
Light Chicken Slices with Fresh Vegetables
Ingredients
Method
- Start by cutting the chicken breast into thin strips.
- Finely slice the onion and chop the garlic. Prepare the other vegetables by dicing the bell pepper, slicing the zucchini into half-moons, and cutting the mushrooms.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken strips and let them cook for about 5 to 7 minutes.
- Once the chicken is cooked through, remove it from the skillet and set it on a plate.
- Using the same skillet, add the sliced onion and chopped garlic. Sauté for about 2 minutes until they become translucent.
- Add the diced bell pepper, sliced zucchini, and mushrooms to the skillet. Cook for about 5 to 6 minutes until the vegetables are tender yet still slightly crisp.
- Incorporate the sweet paprika and herbs de Provence into the mix. Return the cooked chicken to the skillet and add the chicken broth and soy sauce, if using.
- Mix everything well and let it simmer over low heat for 5 minutes. Taste and season with salt and pepper as needed.
- Serve hot, garnished with freshly chopped parsley.