John Myers
Vegetable Chicken Pan
The perfect vegetable chicken pan recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 2 Carrots
- 1 Onion
- 150 g Mushrooms
- 1 Zucchini
- 12 Cherry tomatoes
- 1 Eggplant fresh
- 1 Paprika
- 3 Garlic cloves
- Salt
- Pepper
- Tomato paste
- Sweet and sour sauce
- Peel the carrots, clean the mushrooms, wash the zucchini and cut everything into slices.
- Cut the eggplant, onion and garlic into cubes
- Remove the peppers from the seeds – cut into strips and cut the tomatoes in half
- Heat a pan with oil and fry the washed chicken breasts cut into strips in it – season … remove.
- In the same pan, first season the carrots, then the onion, garlic, aubergine, and fry the mushrooms, peppers and tomatoes.
- Now add some tomato paste – let it roast and add a little sweet and sour sauce
- Finally, add the chicken strips again, heat them up a little and place on a plate.
- Serve with some natural yoghurt and baguette, bon appetit; 🙂
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