Mediterranean Pan-fried Chicken and Vegetables

5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 83 kcal


  • 750 g Chicken breast fillet
  • 2 piece Chopped onions
  • 1 large Garlic clove chopped
  • Salt
  • Black pepper from the mill
  • Cayenne pepper something
  • 1 tablespoon Butter
  • 400 g Frozen vegetable mix
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried oregano
  • 1 Cup Water
  • 100 g Tomato paste concentrated three times


  • Cut the fillet into bite-sized pieces. Fry in the butter with the onions and a little salt and pepper. Sweat the garlic clove with it.
  • Add the frozen vegetables. Sprinkle with a little salt and cayenne pepper. Mix with the meat and fry briefly. Add the water and the herbs, mix everything again and let the pan simmer for 10 minutes on the lowest heat setting with the lid closed. The vegetables consisted of eggplant, yellow and green zucchini and red peppers. Freshly frozen with no spices.
  • Finally, mix in the tomato paste and season well again. Good Appetite.


Serving: 100gCalories: 83kcalCarbohydrates: 2.5gProtein: 13.5gFat: 2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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