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–+ servings
sauteed ingredients veggies and chicken in a pan with a spoon on top and basil sprinkled all around.
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5 from 1 vote

Sauteed Pan Chicken and Vegetables

A healthy meal in one pan with chicken, carrots, mushrooms and other vegetables and spices.
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Meat Dishes
Allergy: Dairy Free, Gluten Free, Nut Free
Servings: 5
Calories: 259kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 lb chicken thighs, boneless & skinless
  • 1 medium-sized carrot, thinly sliced
  • 10 oz mushrooms, sliced
  • 1 eggplant, cut into thin, short strips
  • 2 plum tomatoes, chopped
  • 1 red bell pepper, sliced
  • 1 small yellow onion, thinly sliced
  • extra virgin olive oil
  • salt and pepper, to taste

Instructions

  • Cut chicken thighs into small pieces and place in a heated pan with 2 Tablespoons of extra virgin olive oil. Add a pinch of salt and pepper. Mixing occasionally, sautéing for 7 minutes
    1 lb chicken thighs,, extra virgin olive oil, salt and pepper,
    boneless skinless chicken thighs in a black pan.
  • Peel and cut carrot into small slices. Add to the chicken. Keep heat to medium-low.
    1 medium-sized carrot,
    a black pan with chicken and chopped carrots.
  • Add in sliced mushrooms with a pinch of salt. Sauté and mix.
    10 oz mushrooms,, salt and pepper,
    veggies in a pan with chicken.
  • Slice the eggplant into small strips. In a separate pan, add 2 Tablespoons of extra virgin olive oil and sliced eggplant. Add a pinch of salt.
    1 eggplant,, extra virgin olive oil, salt and pepper,
    eggplant in a pan.
  • Slice the red bell pepper and add to the chicken pan. Keep at medium-low heat.
    1 red bell pepper,
    veggies and chicken in a pan.
  • Add the sautéed eggplant to the chicken pan.
    a black skillet with veggies and chicken in it.
  • Slice the onion thinly, then also add to the pan.
    1 small yellow onion,
    veggies with chicken in a pan with onion on top.
  • Chop plum tomatoes, then add to the pan.
    2 plum tomatoes,
    suateed veggies and chicken in a pan.
  • Add salt and black pepper (or to your taste). Cover and sauté on low heat for 10 minutes. Enjoy!
    salt and pepper,

Nutrition

Calories: 259kcal | Carbohydrates: 13g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 86mg | Potassium: 756mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3082IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 1mg