Chicken Breast with Zucchini and Carrots
This recipe is dangerous because whenever I make it I find it hard to control myself and end up eating more than I should.
What’s great about this recipe is that the chicken breast is so juicy and tasty! Needless to say, this isn’t always the case with chicken breast, which can come out dry sometimes.
The veggies are crunchy and yummy, and together with the chicken and sauce, I’m always sorry I didn’t make more.
A really quick meal that takes 10 minutes to prepare (excluding marinating time). In no time you’ll have a colorful, nutritious and delicious lunch or supper that the whole family will love.
I served this with white rice, which is a perfect accompaniment to chicken breast and vegetables. Bon appetit!
Makes 3 servings
600 grams chicken breast, chopped into strips / cubes
For the marinade:
1 egg white
1 Tbsp cornstarch
1 Tbsp chicken bouillon
1 heaped Tbsp sweet chili sauce
Ground black pepper
1. Mix all the marinade ingredients together and add the chicken. Let marinate for around half an hour.
2. Cut the vegetables into strips. Pour 4 Tbsp of oil into a heated pan and sauté the carrots for around 1 minute. Then add the zucchini and sauté for another five minutes on high heat. Remove from the heat.
3. Sauté the chicken breast until golden on both sides, add the vegetables, chili sauce, and season with salt and pepper. Sauté everything together for another minute and remove from the heat.
A note from Yael the Dietician
A wonderful and easy combination of protein and vegetables.
Chicken breast is a great source of protein in our diet. It contains a generous 20 grams of protein per 100 grams breast meat. It also contains iron, B vitamins, and zinc, which are important for our immune system and for healthy growth and development of the body.