Yes! I created this easy vegetable recipe with chicken for someone special...and, no, it's not my Chef!
So who then?!
It's for my little nephew! Why?...
Simple: he just loves chicken and veggies!
So, in a way, this makes him unique as far as children are concerned.
I was thinking about children never eating enough veggies and the reason, I think, is because they never really get a chance to taste veggies, freshly picked and prepared, from the garden or your local grower. This makes all the difference in the world, I believe.
My wonderful little nephew is lucky enough to be living on a farm where he can be treated to fresh things all the time.
As I’m writing this page now, it's the fall season here in Canada. And so, that means lots of fresh veggies are now ready to harvest and put on your table. And really fresh picked vegetables are the best!
Even though I use lots of vegetable in this chicken recipe, it shouldn’t be that tricky.
This easy vegetable recipe will look so colourful when you finish making it, it will be hard to resist!
And the chicken almost becomes the side dish!
But that won’t bother my Chef - he loves chicken and veggies as much as my nephew!
2 chicken breasts
4 tablespoons vegetable oil
1 medium red onion
1 small red paprika
1 small yellow paprika
3 small tomatoes
1 small zucchini
1 small eggplant
2 cloves garlic
½ cup white wine (optional)
½ cup chicken broth
Salt and pepper to taste
1 tablespoon parsley finely chopped
Wash all the vegetables. Clean and dry with paper towels.
Peel the zucchini, and cut into slices.
Cut the eggplant into large cubes.
Core the peppers to remove the seeds. Then cut into thin slices.
Cut red onion, garlic, and tomatoes into slices.
In a pan, heat just 2 tablespoons of oil over medium heat.
Add all the chopped vegetables and garlic.
Sautée for about 10 minutes, stirring always. Slowly add the chicken broth, getting the veggies nicely coated.
Next, if you choose, add the white wine. If you’re serving this to children, you may want to leave this out.
Add salt and pepper to taste, again, only if you like.
When finished, remove from heat but keep warm, so cover with a lid.
Wash and dry chicken breasts. Trim any fat.
Sprinkle with a little pepper and salt.
Heat the remaining 2 tablespoons of vegetable oil in another pan over medium heat.
Sautée the chicken fillets on each side for a few minutes until golden brown. (This will compliment the veggies very nicely, right Chef?!)
When done, remove the breasts from heat and cut into slices.
We’re ready to serve everything now!
On a large platter place all the vegetables. Next add the sautéed chicken slices. Toss lightly to mix well.
Finally, sprinkle with the chopped parsley.
To serve, spoon portions onto a plate and add a little salad on the side. After all, autumn is the harvest season!
This easy vegetable recipe is for my nephew and his mom, my sister!