Chicken breast fillet with vegetables recipe. How to properly simmer chicken breast in a frying pan. Fragrant chicken fillet stew with tomatoes and peppers

Chicken breast with vegetables is a quick dish; preparing it all in the evening will not be difficult and will not take much time.

You can use both fresh and frozen vegetables in the set. My set included the following vegetables: carrots, bell peppers, green beans, corn, peas, olives, zucchini. The set is according to your wishes and capabilities, the composition does not really matter.

We will need such products.

Cut the chicken fillet into pieces suitable for frying.

Chop the onions and green onions the same way as you like. I like it when onions are cut into feathers. Chop the garlic.

In heated vegetable oil, fry pieces of chicken fillet until golden brown, then add salt and add all the spices.

Add onions and garlic. Fry the onion until transparent.

Then add a selection of different vegetables to the saucepan. If you don’t have a ready-made set, you can cut vegetables arbitrarily, that is, those that are available. Pour in a spoonful of soy sauce and fry everything until the vegetables are ready. At the end of cooking, check again for salt and spices, add what is missing.

Recommend to your friends:

Recommends you to cook delicious chicken breast

, stewed
with vegetables
according to our recipe.
I assure you, Syrian-style chicken fillet with vegetables
will please you and your loved ones.
preparing this dietary chicken dish
, and at the same time you will receive a lot of compliments about your culinary abilities. In addition, chicken fillet with vegetables turns out to be a low-calorie and healthy dish.

How to cook stewed breast with vegetables:

Wash the chicken breast fillet and cut into small cubes or strips.

Prepare vegetables. Peel and cut the carrots into cubes or strips.

Peel the onion and cut into half rings. Cut the green beans into pieces about one and a half, two centimeters.

Remove the seeds from the bell pepper and cut it into cubes or strips.

First, pour boiling water over the tomatoes. Let stand for two or three minutes and immediately cool in cold water. Carefully remove the skin and cut into cubes.

Heat vegetable oil in a saucepan and fry the meat until the juice stops releasing. While frying, constantly stir the pieces of meat.

As soon as the meat becomes light in color, add chopped onion and stir fry for two to three minutes.

Then add the carrots and fry everything together for another three to four minutes.

Add the remaining vegetables: green beans, sweet bell peppers and tomatoes. Add salt to taste. Season with pepper and chicken seasonings. Stir and reduce heat.

Cover the pan and simmer for about 15-20 minutes or until the chicken and vegetables are cooked.

Stewed chicken breast with vegetables can be served as a separate dish or with a side dish of potatoes, rice or buckwheat.

Bon appetit!

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Vol-au-vent with chicken

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Delicious rice soup with chicken

Chicken is an excellent and very tender meat from which you can make a large number of dishes. It goes especially well with vegetables.

During the cooking process, the meat is saturated with the juice and aroma of vegetables, due to this it turns out quite juicy and aromatic.

Chicken stewed with vegetables can be safely consumed during diets, because this dish is quite low in calories.

But despite this, the treat is satisfying and healthy, so it must be prepared. Make it as soon as possible, and our recipes will make this process much easier.

Simple recipe

Lunch with chicken breasts in a frying pan

Braised chicken breasts are especially tender and flavorful. Even a novice housewife can prepare them very quickly. This dish is served for both lunch and dinner. You will need:

700 g chicken breast;
200 g mayonnaise;
200 g sour cream;
salt and pepper.

To make chicken breast stewed with sour cream more dietary, you should carefully remove the skin from it. Separate the bones and cut the meat into cubes. Mix the breasts with mayonnaise and leave for half an hour. You need to start cooking the meat in a dry frying pan over medium heat. After 20 minutes, add spices and sour cream. Simmer the meat for another 15 minutes. Chicken breast stewed with sour cream will turn out more fried if you remove the lid in the second half of the cooking process and turn up the heat a little more.

Chicken stewed with vegetables in a slow cooker

What we will prepare:

Chicken – half a kilo;
Two eggplants;
Zucchini – 2 pieces;
Two carrot roots;
3 tomatoes;
One onion head;
One sweet pepper;
Garlic cloves – 3 cloves;
A little table salt;
Ground black pepper - at your discretion;
Seasoning mixture – coriander, paprika and other favorite spices;
Vegetable oil.

Cooking time: 80 minutes.

The calorie level per 100 grams is 128.

How to do:

Peel the husks from the onion and cut into large pieces;
Peel the garlic cloves and chop them into slices;
Rinse the eggplants, cut off the stems and cut into squares;
Rinse the sweet pepper, cut off the stem and remove the seeds. Cut the pepper into 2 parts and chop into thin strips;
Rinse the tomatoes and cut them into medium-sized cubes;
Wash the zucchini, cut into small cubes;
We wash the carrots, remove all dirt and peel off the skin. Cut in half and chop into halves of circles;
Rinse the chicken meat with cold water and remove the skin if desired. Cut the chicken into slices;
Add oil to the multicooker container and select the “Baking” mode;
Pour the onion and garlic into the heated oil, stir, cover with a lid and fry for 5 minutes;
Next, lay out the chicken pieces, mix and leave to fry in the same mode. Fry for about 15 minutes, cover the lid. Don't forget to stir periodically;
Add carrots, mix everything well and simmer;
Then put in pieces of zucchini, season with spices, add some salt;
Add eggplant pieces, mix, simmer for about 5 minutes;
At the end, lay out the tomato pieces and sweet peppers;
Leave the mode at “Baking” and set the time to 40 minutes. Mix everything and simmer until the sound signal.

Cooking in a slow cooker

A multicooker is suitable not only for preparing diet food. In a closed container, juicy food comes out from available ingredients, including casseroles, which often dry out in the oven. The recipe below cannot be called a “full-fledged” casserole, but due to the method of preparation, the chicken dish in the slow cooker holds its shape.

To create it you will need the following products:

chicken breast – 400-500 g;
bulb;
potatoes – 2-3 pcs.;
tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
eggplant – 1 pc.;
cheese – 100 g;
seasonings - to taste.

Cooking instructions:

Wash the fillet, dry it, cut into thin pieces, and beat lightly.
Remove the bitterness from the eggplant - cut into either circles or tongues, but no more than 0.5 cm thick, sprinkle with salt and leave for half an hour.
Chop the onion into rings, grate the potatoes, squeeze out excess moisture. Cut the tomatoes into rings, sweet peppers into medium-sized strips.
Grease the bottom of the bowl with vegetable oil. Initially, you can add oregano and chopped garlic to it, but this is optional. Place the breast, salt and add your favorite spices.
Cover the meat with onion rings.
Sprinkle the food with half of the grated potatoes and add salt.
Place a layer of tomatoes, then peppers.
Cover everything with half the cheese, top with eggplant and the rest of the potatoes, and finish with a layer of cheese.
Select the “Baking” mode, at the end – 30 minutes on the “Stewing” program. If such functions are absent, but there are temperature adjustments - 50 and 30 minutes at 130 and 100 degrees, respectively.
Turn off the multicooker. Cool.

The dish does not hold its shape when hot, but after cooling it turns out to be an appetizing casserole.

Recipe with cabbage

Components:

Chicken breast – 400 grams;
700 grams of fresh white cabbage;
One medium onion;
One medium carrot root;
One sweet pepper;
2 tomatoes;
Table salt - to your taste;
Spices at your discretion.

The required cooking period is 1 hour 40 minutes.

The number of calories per 100 grams is 115.

Do you want to keep your little one busy with something interesting? The child will spend at least an hour learning about the culinary field.

Fluffy pancakes made with yeast and milk can be made from one of the following. Lightness, porosity and airiness of the pancakes are guaranteed.

For information on how to prepare rassolnik with rice and pickles, read: Delicious dishes to you!

How to cook stewed chicken with cabbage:

Wash the chicken breast, remove the skin if desired;
Cut the breast into medium slices;
Add a little vegetable oil to a frying pan with large sides or a cauldron and heat it up;
Place chicken meat in hot oil, stir and fry until golden brown. Reduce heat and simmer for 10-15 minutes;
Remove the skin from the onion and cut into thin half rings;
Add the onion to the chicken, stir and fry for about 5 minutes;
Meanwhile, quickly rinse the carrots, remove the skin and chop into strips. Pour all the ingredients into the casserole, add a little water so as not to burn, and leave to simmer;
We wash the pepper, cut off the stalk, and remove the seeds. Cut the pepper into 2 parts and chop into thin strips;
Pour the pepper into the cauldron, mix and simmer;
Rinse the tomatoes and cut them into small cubes;
Add the tomatoes, add some salt, season with spices and simmer for another 5-10 minutes;
Meanwhile, wash the cabbage, remove bad leaves and chop into thin strips;
Pour the chopped cabbage into the casserole, stir and cook for 10-15 minutes. Stir about 2-3 times;
Add about 100 ml of water, close the lid and cook over low heat. Simmer for about 20 minutes;
If the cabbage is young, then during this period it will become soft, but if not, then the time can be increased to 30-40 minutes;
As soon as the cabbage becomes soft and transparent, you can turn off the heat.

Recipes

Fried

With vegetables in a frying pan

To prepare a simple snack of fried breast with vegetables you will need: 400 gr. chicken fillet, tomatoes - 2-3 pieces, onion, sweet pepper, zucchini and eggplant - one piece each, 1-2 cloves of garlic, favorite spices, vegetable oil for frying.

Wash, peel and cut the vegetables. The skin of tomatoes can be easily removed if you first scald the vegetable with boiling water. Eggplant needs to be given special attention: to remove bitterness, before cooking it must be cut into thin slices, sprinkled with salt and allowed to stand for 20-30 minutes, then rinsed with water.

Heat a saucepan with a small amount of vegetable oil. Place the prepared chopped meat. Fry over high heat on both sides until golden brown.

Reduce heat to medium. Add onion and spices to taste. Salt. Fry until the onion is soft.

Add pepper. Cook for another 5 minutes.

Next come pieces of eggplant, zucchini, tomatoes and chopped garlic. Mix everything, cover with a lid, and simmer for 10 minutes.

The finished dish is sprinkled with chopped herbs. Served with rice, pasta or as a separate dish.

Mexican

This bright, sunny dish will warm and decorate the table on a cold, cloudy day. The Mexican mixture is green beans, corn, green peas and sweet peppers combined together. Sold under the same name in frozen bags. Easy to pick up yourself.

The Latin American dish is simple in execution: marinated chicken is fried with onions until golden brown, frozen vegetables and spices are added, and simmered for 15 minutes.

Mexican cuisine is spicy. Use chili for marinade and seasoning.

Stewed

With tomatoes, sweet peppers and zucchini

The breast is first lightly fried. Remove from the pan and cover.

Vegetables are fried in the same oil. First, the onions and carrots are brought to softness. Then tomato puree is added. Mix everything and fry for about 10 minutes until the moisture disappears. Add chopped sweet peppers. It will take another 5-7 minutes of frying until it softens. Then zucchini or green beans are added.

After a couple of minutes, return the breast pieces to the vegetable mixture, add the crushed garlic and pour in the broth. Salt and pepper. Cover with a lid and simmer for 10 minutes. Let it brew for some more time.

The ideal side dish for this dish is rice.

In Chinese

For lovers of Asian cuisine, we offer a recipe for Chinese chicken fillet with vegetables. In addition to the fillet, you will need: a little red hot pepper, 5 tsp. honey, half a glass of peas and corn (can be frozen), half a carrot, 10 tbsp. l. soy sauce.

The first step is to marinate the breast. To do this, carefully rub the meat with a mixture of soy sauce, hot pepper and honey. Leave in a closed container for 15 minutes. Shake well and let stand for the same amount of time.

Meanwhile, prepare the vegetables and grate the carrots on a coarse grater.

Vegetables go into the pan first. Fry the carrots over medium heat for 2-3 minutes. Then add corn and peas. Cook for a couple more minutes, remembering to stir with a spatula.

It was the turn of the marinated meat. Fry it in vegetables on all sides over low heat until cooked. Then simmer with the lid closed for another five minutes. Sprinkle with herbs.

It is important to serve this dish hot.

With pumpkin and peanut butter

To prepare a bright orange dish for 250 gr. chicken fillet you will need the same amount of pumpkin, half an onion, a couple of cloves of garlic, a little dill, 100 gr. sour cream, 0.5 tbsp. l. peanut butter, vegetable oil.

In hot oil, fry the onion and half the garlic until the onion is translucent.

Peel the pumpkin and remove seeds. Fry the cubes together with the onion over high heat for 5 minutes.

Add chicken pieces (they should be the same size as pumpkin). Fry until the meat is done. Salt and pepper.

Add sour cream, peanut butter and boiling water. Gently mix until smooth. Cover with a lid and simmer over low heat for 20 minutes or until the pumpkin is done. Add the remaining garlic and chopped herbs. Mix. The dish is ready.

With broccoli and mushrooms in spicy sauce

The dish is prepared from 500 gr. chicken fillet, 500 gr. broccoli and 250 gr. chopped mushrooms. Additional ingredients: 2-3 cloves of garlic, 1 tbsp. l. chopped ginger, 2 tbsp. l. flour, 1 cup chicken broth, salt, spices.

Fry the fillet in vegetable oil. Remove from the pan.

Fry broccoli, bell peppers and carrots (frozen is good). After five minutes, add the mushrooms. Fry until the mushrooms release their aromatic juice. We shift the vegetables.

Pour the broth into the frying pan, to which we add chopped ginger, salt, spices, and a little flour. Bring the spicy mixture to a boil.

Return the chicken and vegetables to the pan. Simmer everything together over low heat until done.

In this form, chicken breast goes well with rice and noodles.

To learn how to cook chicken breast with vegetables in a frying pan, watch the video below.

Many people don’t like that chicken meat is too dry, and therefore chefs try to cook it so that it becomes juicy and tender.

Knowing how to stew a chicken breast in a frying pan, you will also learn how to make dry meat juicy, and your family will eat it with pleasure. Let's learn everything about the process of stewing chicken meat and try several recipes with the addition of vegetables, mushrooms, various sauces and seasonings.

To make the breast soft and juicy, we follow the following recommendations when cooking.

Extinguishing time

How long to simmer chicken breasts in a frying pan? Unlike other meats, chicken is usually stewed for about 30 minutes. And if the meat is cut into strips, even less - about 15 minutes.

Meat cannot be stewed for longer: it dries out and becomes tough, especially if it has been frozen.

Tenderizing the breast

To soften defrosted meat, lightly beat it with a hammer or soak it in cream, mayonnaise, or sour cream. You can also soak it in a brine of 1 liter of water and 1.5 tablespoons of salt for 5-12 hours, keeping it in the refrigerator.

It is equally important to cut the meat across the grain: it absorbs broth or sauce better.

Braising breast

To preserve the juice and gain more flavor, the pieces can be lightly fried in a frying pan with butter or lard. Then simmer the dish in a covered frying pan over low heat.

Stewed chicken breasts are combined with a variety of side dishes, vegetable salads and vegetables cooked in any form.

Stewed potatoes with chicken and vegetables

You need to purchase the following:

Chicken carcass;
Potato tubers – 6 pieces;
3 tomatoes;
Two carrot roots;
Onions – 3 pieces;
2 garlic cloves;
Sweet pepper – 1 piece;
A bunch of green onions;
Vegetable oil;
A little table salt;
Any seasonings at your discretion.

Cooking time: 1 hour 50 minutes.

What is the nutritional value per 100 grams – 135.

How to cook:

We wash the chicken carcass; if there are feathers, remove them;
We cut off the wings, thighs and chest part. Cut the brisket into several parts;
Place the chicken in a bowl, season with salt, spices and mix;
Peel the garlic cloves, cut them into small slices and add to the chicken. Mix again and marinate for 30-40 minutes;
Meanwhile, peel the onions. We cut one head into rings, the rest into cubes;
Remove the skin from the potatoes, wash and cut into large pieces, put in cold water so that they do not turn black;
Place a cauldron on the stove, add vegetable oil and heat it up;
Place onion rings in heated oil and fry;
Next, add the chicken and fry for 10 minutes, stirring constantly;
Add the rest of the diced onion. Mix and fry over low heat for 5 minutes;
Next, peel the carrots, rinse and chop into strips;
Add carrots to the chicken and onions, mix, add half a glass of water;
After 5-7 minutes, lay out the potatoes, add water so that it slightly covers the potatoes. Leave to simmer for 15-20 minutes;
Meanwhile, rinse the tomatoes and peppers. Cut the tomatoes into squares. Remove the seeds from the pepper and chop the pulp into thin strips;
After 20 minutes, pour the tomatoes and peppers into the cauldron, add some salt and cook for 10 minutes;
Rinse the green onions and chop finely. At the end, sprinkle it on the dish.

Country-style chicken in the oven

Perhaps this recipe can be called the simplest. No special tricks, no unusual ingredients. Everything is extremely simple and fast. And most importantly, it’s still very tasty!

Ingredients:

1 chicken carcass;
3 eggplants;
2 onions;
5 fresh tomatoes;
4 pods of bell pepper;
5 potatoes;
4 tablespoons of mayonnaise;
5 tablespoons of vegetable oil;
Spices and salt at your discretion.

Preparation:

Wash the chicken, dry it with a paper towel and cut it into portions. We clean and wash the vegetables (do not peel the eggplants!). Now cut all the vegetables into slices of approximately the same size, and cut the onion into half rings. Place the chicken pieces and chopped vegetables into a large bowl and season with spices and salt. You can use any spices you like. Still, be careful with them - spices can overwhelm the taste and aroma of vegetables and meat.

Add vegetable oil and mayonnaise to the bowl, mix everything well and leave for fifteen minutes. In the meantime, we need to preheat the oven to 200-220 degrees. When the oven warms up, transfer the chicken and vegetables to a baking dish and place in the oven. In about an hour, our juicy, tasty and aromatic dish will be ready. It can be served both hot and cold. And when serving, you can also season it with fresh herbs.

Cooking delicious zucchini

To prepare stewed zucchini with vegetables and chicken, you will need the following:

Chicken – 1 kilogram;
Young zucchini - 3-4 pieces;
Carrot root vegetable – 1 piece;
Onion head;
Two tomatoes;
Garlic – 2 cloves;
Parsley – 5-6 branches;
A little salt;
Any seasonings you wish;
Vegetable oil.

The cooking time required is 1 hour 30 minutes.

How to do:

Rinse the chicken, remove the skin and cut into medium slices;
Place the pieces in a bowl, season with salt, seasonings and marinate for 30-40 minutes;
Rinse the zucchini and cut into thin slices;
Rinse the carrots, remove the peel and chop into thin strips;
Peel the skins from the onion and cut into half rings;
Remove the skin from the garlic and chop into slices;
Wash the tomatoes, pour boiling water over them and peel off the skin;
Place a saucepan on the stove, add vegetable oil and add pieces of marinated chicken. Fry on all sides for about 10 minutes;
Next, add the onion and fry everything together, stirring constantly;
Then add the carrots, stir and fry for about 7 minutes;
Add zucchini, tomatoes, garlic, add a glass of water and leave to simmer. If necessary, you can add salt. Simmer for about 15-20 minutes;
Rinse the parsley, chop it into small pieces and pour it out 5 minutes before the end of cooking.

Stewed chicken with vegetables will be an excellent option for a family lunch or dinner. The meat will be saturated with vegetable juices and will become incredibly tender and juicy.

Its aroma will fill the entire room, and your family will truly be delighted with this delicious treat.

Be sure to make this dish and be convinced of its excellent taste!

How to cook chicken in a new way? Just add your favorite vegetables to the dish - a little bell pepper for flavor, tomatoes for a slight sourness, cauliflower for a special taste and green peas for a good mood!

Everyone in my family loves chicken stewed with vegetables. The dish turns out very tasty, juicy and incredibly aromatic, and most importantly, it can be prepared all year round not only from fresh, but from frozen vegetables.

You don't have to use chicken breast to prepare this. Other parts of the chicken are also suitable: thighs, drumsticks or wings. The cooking technology will be exactly the same, but you will have to increase the stewing time so that the meat on the bone has time to reach full readiness. You can also add any vegetables you like. I chose carrots, peppers, tomatoes, cauliflower and peas. It turned out very tasty - help yourself!

Tender chicken breast with green beans and sesame seeds

What we need to prepare the dish:

400 grams of chilled chicken breast;
200 grams of green beans;
150 grams of champignons;
30 grams of sesame seeds;
150 milliliters of water.

Cut the chicken breast into small steaks and beat. Fry sesame seeds until fragrant. Roll chicken fillet in sesame seeds and place in a frying pan. Wash the beans, peel the mushrooms and cut into four equal parts. Add vegetables and mushrooms to the chicken. Add water, simmer over moderate heat for 20 minutes.

Cooking chicken breast with vegetables is very easy. The meat is tender and juicy and does not require pre-soaking. For this you will not need a lot of time and money. There are many ways to prepare chicken breast with vegetables. The recipes suggested above can be supplemented with your own ideas. Dietary and gourmet chicken breast dishes will please every member of your family!

How to cook chicken stew with vegetables

I usually use chicken breast (boneless) to make this dish. Firstly, white meat cooks much faster than other parts of chicken, and secondly, it is more tender and not as fatty as thighs or drumsticks. I wash the fillet, dry it with a towel and cut it into large pieces - about 3 centimeters thick, so that during the process of frying and stewing the meat remains juicy and does not dry out. Then I sprinkle the fillet pieces with salt and a mixture of ground peppers.
The most important part of cooking is frying. The chicken should acquire a golden brown crust and at the same time remain juicy inside, without drying out. To do this, I properly heat a frying pan, preferably with a thick bottom, although a ceramic frying pan will also work (a non-stick frying pan cannot be heated for a long time, as the protective layer of the surface is destroyed). Then pour 1.5-2 tbsp into the pan. l. vegetable oil so that it warms up, and place chicken pieces in it in one layer.
I fry the meat over maximum heat for 3-4 minutes on both sides until browned, always without a lid - with such a “shock” frying, all the juices will be sealed inside and the chicken will be very soft, not dry.
While the meat is frying, at the same time I cut the onion into thin half rings and the carrots into strips. I send the vegetables into the frying pan with the chicken, which has already become covered with a beautiful crust.
And continue to fry for another 5 minutes, reducing the heat to medium, without a lid. The carrots should be soft and the onions should be completely translucent.
I add bell pepper, cut into thin strips. It is desirable that it be meaty and aromatic, then the dish will turn out with a pronounced taste of paprika.
I let the pepper sit for literally 1 minute, stirring gently with a spatula so that it reveals its aroma as much as possible and retains its shape. Then I add tomatoes, blanched in boiling water and peeled, into the pan, which I cut into small cubes. You can grate the tomatoes to save time - then the pulp will turn into puree, and the skin will remain intact in your hand.
After adding the tomatoes, I fry the chicken for about 1-2 minutes so that the tomatoes release their juice and become a little softer.
Then I add the cauliflower and peas to the pan without defrosting. If you wish, you can add some asparagus and mushrooms if they happen to be in the freezer.
Immediately pour hot broth over everything, add salt and pepper to taste. I use chicken broth, but beef or vegetable broth will work fine. But please note that the liquid must be hot, otherwise the fibers of the meat will shrink and it will be tough! As a last resort, if there is no broth, you can simply add a glass of boiling water.
I simmer the vegetables without a lid, stirring from time to time with a spatula until they are fully cooked. I like my cauliflower al dente, which means slightly crunchy to the tooth, so I remove the pan from the heat after about 3-4 minutes. If you add asparagus or mushrooms, be guided by their degree of readiness. Be sure to take a sample and add salt, pepper and other spices to your taste.

That's all - our dish is ready! In order for the chicken stewed with vegetables to turn out juicy, I simply cover the finished dish with a lid and leave it in the pan for 10 minutes to soak in the gravy. Before serving, you can sprinkle with finely chopped parsley or dill, and add a spoonful of sour cream. Or you can serve it as is, but always hot and in a good mood. Bon appetit!

Roast poultry with vegetables is always a profitable dish option, be it a full meal for dinner or a second meal for lunch. Low-calorie meat is perfectly digestible, and vegetables improve gastric peristalsis, and simply make food much tastier, more satisfying, and healthier.

Tender chicken stew in kefir

Ingredients:

Cleaned chicken fillet – 500 g;
Potatoes – 7–8 large tubers;
Onion – 1 head;
Fresh carrots – 1 piece;
Kefir – 1 glass;
Wheat flour – 2 tbsp;
Greens (assorted) - to taste;
Spices and seasonings - to taste.

It's very easy to prepare a delicious fried chicken breast and vegetables dish. A novice cook and an inexperienced housewife can cope with this task. This article contains information about the culinary features of chicken fillet, the key points of frying and stewing meat and the intricacies of choosing ingredients.

Chicken fillet is the basis of the dish and its most valuable part. Chicken meat is low in calories and at the same time contains a large amount of easily digestible protein. Saturation with microelements, phosphorus, magnesium, zinc, chromium, cobalt and B vitamins, PP gives chicken the status of a healthy and dietary food.

High-quality meat is elastic in appearance and to the touch, has dense fibers and yellowish fat, and smells pleasant. It is better to give preference to medium-sized breast. Excessively large specimens suggest that the chicken was raised on hormones.

Vegetables and their combinations are selected according to taste preference. Peppers, tomatoes, cabbage, beans, green peas, carrots, broccoli, eggplants, zucchini, corn - any of them will make excellent company for chicken. A more satisfying dish will be made with potatoes. For a light snack, exclude potatoes.

If fresh tomatoes are not available, canned tomatoes in their own juice are also suitable. Tomato paste is used to brighten the color and taste.

Both fresh and frozen vegetables are equally good. If you don’t have homemade preparations, store-bought ones will do.

When buying frozen vegetables, you should take a closer look:

the packaging must be intact, without damage or swelling, otherwise the vegetables may be spoiled;
the presence of frost, icing and large lumps indicates repeated freezing;
when buying vegetables frozen during the harvest season, you will purchase a healthier product (information about the freezing date is contained on the package);
Among vegetables by weight, it is better to give preference to vegetables with a natural color rather than bright or faded ones.

The first step is to pay attention to the meat. Separate the breast from the bones. We rinse. Dry with a paper napkin. Cut the fillet into small pieces so that the meat will shrink by a third during the cooking process.

Chicken meat is lean, so putting it in a frying pan in this form runs the risk of making it dry and tough. It’s a good idea to pre-marinate the breast, for which you should follow some rules.

Add the sour product. Lemon, orange, mustard, vinegar are suitable. The acid causes the muscle fibers to soften, resulting in tender meat.
The longer it marinates, the better. It is enough to keep the meat in the marinade for 30 minutes. If possible, allow the meat to soak substantially: leaving it in the refrigerator overnight will give you a dish with a richer flavor.

The choice of spices depends on the preferences of the cook.

Quickly marinate the meat in soy sauce and lemon juice as follows:

zest half a lemon and squeeze out the juice, finely chop a clove of garlic;
add 4–5 tbsp. l. soy sauce, a pinch of Italian spices or suneli hops;
Together with pieces of chopped fillet, the mixture is placed in a bag or suitable container, tightly closed, and put in the refrigerator for at least 30 minutes.

This is not the only way to marinate - there are several other interesting ideas.

Soy.
Ingredients: 2 tbsp. l. soy sauce, 1 tbsp. l. balsamic vinegar, spices (Provencal herbs, basil, mint, mixture of peppers). Soy sauce will color the meat light brown.
Mustard.
The breast is smeared with mustard on all sides and sprinkled with lemon juice. Depending on the taste, mustard will add sweetness, piquancy or spiciness to the dish.
Creamy garlic.
The mixture is prepared from crushed garlic, lemon juice, a couple of tablespoons of sour cream and herbs.
Eggish
. Add salt, pepper, dried dill, mustard and seasonings to the beaten egg and mix well.
Honey.
A mixture is prepared from equal parts of honey and mustard beans with the addition of chili.
Oriental.
Finely grated ginger is combined with grapefruit zest and juice, salt is added.

To prepare a fried breast, 10 minutes is enough. Simmering over low heat will take a little longer. It is not recommended to overcook the meat: it will lose its juiciness and softness.

Frozen vegetables cook twice as fast as fresh ones. Before cooking, it is strictly forbidden to defrost them: once they melt, they lose their value - we put them in the pan straight from the freezer.

Recipes offer different sequences for frying ingredients. The ingredients are fried together or separately, combining only at the end of cooking. In any variation, the dish turns out delicious.

Roast "Improvisation"

It’s no coincidence that we named this one with vegetables that way. After all, all the ingredients included in the food are taken, as they say, “by eye.” And it turns out incredibly tasty! The dish is prepared as follows. Rinse the meat (about 450-500 grams), remove the film, cut into medium-sized pieces and fry in a frying pan in a sufficient amount of vegetable oil until lightly crusted. Then transfer everything into the cast iron, add 2-3 onions cut into half rings. Peel a few eggplants, 4-5 bell peppers, cut them into pieces - and add them to the cast iron. Add a little water, cover with a lid, let it boil, and then let the chicken breast with vegetables simmer over low heat until half cooked. Don't forget to stir.

Towards the end, grate a few carrots and add to the dish. If necessary, add a little more water. At the end, add 3 bay leaves, a handful of turmeric and coriander. Add salt to taste and season the roast with tomato (2-3 tablespoons or more). At the end, finely chop 5 cloves of garlic, place in cast iron and turn off the gas. Let the dish sit, covered, for about 15 minutes. Then serve. If you immediately put it on plates, try to include chicken breast with vegetables in each serving, and not just vegetables. Sprinkle the dish with herbs. It can be eaten on its own, or with fried or boiled potatoes, rice or buckwheat porridge, or pasta.

Stewed chicken with potatoes, tomatoes, bell peppers, in the oven

The dish is simply a lifesaver for many housewives. It's simple, quick to prepare, and very tasty to eat. Chicken with vegetables will literally melt in your mouth. Coarsely chop all the ingredients, sprinkle with spices, transfer to a baking dish and bake. You will find a detailed description below, let's get started.

Ingredients:

Chicken – 700 g
Potatoes - 400 g
Tomatoes - 2-3 pcs.
Bell pepper - 2 pcs.
Onions - 1-2 pcs
Salt, spices - to taste
Water - glass
Vegetable oil - 2-3 tbsp. spoons

Cooking steps:

1. My potatoes are small, young. I cleaned it first. I also prepared the rest of the vegetables in advance. Rinse the chicken, let dry or wipe off excess moisture.

2. Next, cut the carcass into several large pieces. Rub with spices and salt.

3. We chop the vegetables coarsely; small pieces will turn into porridge when cooked, but we don’t need that.

4. You will need a deep form, place pieces of chicken on the bottom, and place vegetables on top. Sprinkle the vegetables with spices, drizzle with oil and pour a small amount of water into the pan.

If you have large potato tubers, they need to be cut into several parts.

5. Place the mold in the oven preheated to 250 degrees. Bake the dish for 45-50 minutes.

6. A tender and juicy dish will decorate your table. Sprinkle the finished dish with fresh herbs.

Addition to the roast “Improvisation”

You can prepare the yummy dish in a slightly different way. Boil the meat until tender in salted water (in a small amount). Remove from the broth, cool, cut into cubes. Now let the chicken breast wait for a while.

We do the same with vegetables. Chop and fry a lot of onions in a cast iron skillet (until golden brown), add 5-7 large, ripe, fleshy tomatoes (you can first pour boiling water over them and remove the skin), and boil a little. Then add diced eggplants, carrots, bell peppers, and zucchini. And simmer it all, adding water instead. Be sure to stir, add salt at the end, and you can add a little sugar.

Before turning off, add meat, crushed garlic (4 cloves), parsley and dill, ground black pepper and a little ground ginger. Let it boil and remove from heat. Let yours stand with vegetables for a while, then bring it to the table. The dish will be a stunning success!

Roast with potatoes

Meat is a product that is good in any form, the main thing is to cook it correctly. Especially if it is poultry or game. For example, you will get a delicious dinner if you have stewed chicken breast with vegetables, not just plain, but smoked. Ingredients: potatoes - half a kilogram, meat - 250 g, onion - 1 head, oil for frying and 3-4 tablespoons of tomato for dressing. Of course, salt, seasonings, spices.

Peel the potatoes and cut into large slices. Chop the onion into half rings and fry in a deep frying pan or cast iron. Cut the smoked breast into thin slices. Combine all the ingredients, pour in water so that it covers the food, add salt, season with tomato, add a few peas of allspice and hot pepper, coriander, bay leaf and simmer under the lid for about 45 minutes over low heat, stirring. When serving, don't forget the greens. And it would be nice to make a salad from fresh vegetables (cucumbers with tomatoes or cabbage with mayonnaise). Separately add horseradish, mustard and garlic sauce. Young garlic or onions with feathers are also suitable.

Fragrant chicken fillet stew with tomatoes and peppers

Ingredients:

Boneless chicken fillet (peeled) – 400 g;
Broth – 1.5 cups;
Tomatoes – 2 pieces;
Bell pepper – 1 piece;
Fresh carrots – 1 piece;
Onion – 1 head;
Iodized salt – 1 tsp;
Allspice black pepper (peas) - to taste;
Bay leaf - to taste;
Mixtures of herbs - to taste;
Spices and seasonings - to taste.

Cooking method:

Rinse the meat thoroughly and dry it with paper towels.
Cut into large cubes of equal size.
Dredge the meat in a little flour (optional) and place in a heavy-walled container.
Pour in the broth, cover with a lid and leave to simmer over low heat.
Meanwhile, process the tomatoes. Scald them with boiling water, then pour cold water over them, wait a few minutes and remove the peel.
Cut into thin slices and immediately send to the chicken.
Place bay leaves and dry herbs there, if you plan to add them.
Wash the bell peppers and discard the seeds. Cut into strips.
Peel the carrots and cut into semicircular slices.
Add vegetables to your stew.
Finely chop the onion, add to the rest of the ingredients and simmer everything together for another 15 minutes.
A few minutes before it’s ready, add salt and pepper to the dish, stir vigorously and let it cook for 5 minutes.
After cooking is complete, leave the stew covered. Serve in portions with your favorite side dish.

Fried meat

Now comes another recipe - fried chicken breast with vegetables. The secret of the dish is again in the correct processing of the meat. You should remove the films from it, cut it into slices and beat it a little with a kitchen hammer. Then roll in black pepper, add salt and fry in vegetable oil. If you marinate the breast a little first, the dish will turn out simply gorgeous!

But even without marinade there will be nothing - you can simply sprinkle the finished slices with lemon juice. Then grate several heads of red beets on a coarse grater and fry them in vegetable oil with onions, where the meat was previously cooked. Salt and pepper. Finally, place the breast slices in the pan, cover with a lid and after a couple of minutes remove from the heat. Serve the food hot with fresh herbs. Beets can be replaced with cabbage or canned green peas.

Baked meat

And finally with vegetables. Cut it into medium-thick slices, marinate in vinegar and honey, add salt, and coat with soy sauce. Peel the potatoes, wash them, cut them into slices 2 cm thick. Add salt and grease with mayonnaise. Place the meat on an oiled baking sheet, potatoes around it, sprinkle with spices and bake until done. Serve sprinkled with herbs with sauerkraut salad.

Wondering what to cook for dinner? I offer a quick and uncomplicated version of the second course - chicken breasts baked with vegetables. The recipe is simple, tasty and versatile: the set of products can be varied, each time coming up with new combinations. For example, this time we bake chicken fillet with broccoli, bell peppers and zucchini. You can choose one type of vegetable and bake the breasts with cauliflower, zucchini, bell pepper, and potatoes. Or even with pumpkin or apples!

But combining different types of vegetables is even more interesting: emerald broccoli inflorescences, scarlet stripes of sweet pepper, orange pumpkin cubes will create an amazingly colorful assortment of colors and flavors. Everyone can choose their favorite side dish for a slice of baked chicken. If you like something heartier and more substantial, I recommend adding potatoes. Just pre-boil the potato wedges until half cooked, as they take longer to bake than tender vegetables.

Cooking time:
1 hour
Number of servings:
6

Ingredients for baked chicken breasts with vegetables

2 chicken breasts (halves);
1 medium broccoli floret;
1 zucchini;
1-2 bell peppers;
0.5 tbsp. l. vegetable oil;
2 tbsp. l. sour cream;
salt, ground black pepper to taste, your favorite spices;
fresh greens.

Broccoli can be replaced with cauliflower or combined with it.

Choose young zucchini, with thin skin and small seeds. Peppers of different colors are better suited: with red, green, yellow stripes the dish will look more impressive.

For spices, I used Himalayan salt, ground black pepper, paprika, turmeric and dried basil. You can choose other spices to suit your taste.

Poultry fried in a frying pan

Proper nutrition does not include frying in oil, but quality products allow you to prepare hearty meat with a crispy crust and soft vegetables.

For chicken with vegetables in a frying pan you will need:

chicken fillet – 0.5 kg;
carrots – 1-2 pcs.;
sweet pepper – 2 pcs.;
cabbage - half a small head or a quarter of a large one;
onion – 1 pc.;
soy sauce – 3-4 tbsp. l.;
balsamic vinegar – 2 tbsp. l.;
sugar – 1 tsp;
salt, pepper, herbs - to taste.

Spices include Italian or Mediterranean herbs, curry, basil or oregano. But the choice of spices is optional.

Prepare chicken breast like this:

Cut the fillet along the grain, the thickness of the pieces is up to 1 cm. Lightly salt and pepper.
Pour a spoonful of vegetable oil into a frying pan and fry the chicken over medium heat until golden brown (4-5 minutes on one side). Set aside for now.
Cut carrots and peppers into strips, onions into half rings. Fry over high heat for 2-3 minutes. Chop the zucchini into thin slices, and coarsely chop the cabbage. Process in the same way.
Place the ingredients in a frying pan and fry for 3-4 minutes.
Mix soy sauce with vinegar and sugar, add spices and salt. Pour the resulting sauce over the vegetables and chicken and simmer for 2-3 minutes.

After cooking, this dish with oriental notes can be sprinkled with chopped green onions or toasted walnuts. Do not use the usual greens - parsley or dill, as they will dull the spicy taste of the sauce.

Method for preparing chicken breasts baked with vegetables

Rinse the chicken breasts, pat dry with paper towels and marinate in spices. Mix salt, pepper, dried herbs and other seasonings (reserve some to sprinkle on vegetables later), and rub the breasts with this mixture on all sides. Leave at room temperature for half an hour to an hour (or in the refrigerator overnight).

Let's prepare the vegetables: wash the peppers, remove stems and seeds, and cut into strips. Rinse the zucchini and cut into circles or halves of circles. The peel, if it is thin, does not need to be peeled.

We separate the broccoli into small florets.

The cabbage needs to be boiled a little so that it is soft in the finished dish. Place the inflorescences in a pan of boiling salted water for 2-3 minutes, no more: if you overdo it, the tender broccoli will boil. And if you boil it for a short time, it will retain its structure and amazing bright green color.

Place the cabbage in a colander to drain.

A glass or ceramic, foil or regular cast iron frying pan is suitable for baking.

After greasing the bottom of the pan with vegetable oil, alternately place broccoli, peppers, and zucchini. Add a little salt and sprinkle with spices.

Place the breasts on top of the assorted vegetables, trying to ensure that the meat covers the vegetables. To make the breasts bake faster, turn out more tender, and have enough area to cover the pan, you can beat the fillet a little. And for greater juiciness, grease the fillet with sour cream.

You can bake both covered and uncovered. If you do not cover the pan, the meat will be more crispy, but a bit dry. When baked under a lid, the dish will turn out to be dietary, similar to steamed, and the chicken breasts will be juicier. Instead of a lid, you can cover the pan with a sheet of foil. And if you want the meat to brown appetizingly, five minutes before it’s ready, remove the foil and turn up the heat. You can turn on the grill or top heat if your oven is equipped with them.

Bake the vegetables under the chicken fillet at 180°C for about 30-35 minutes, until the breasts are soft - to check, carefully test the meat with the tip of a knife.

Place slices of meat on plates interspersed with vegetable side dishes and garnish with sprigs of fresh herbs.

You can serve the dish with sour cream, ketchup or fresh tomato salad.

How to bake chicken with vegetables? Recipes with photos, baked vegetables with chicken in the oven recipes.

Wednesday, June 14, 2020 17:48 + to quote book

If you decide to bake chicken with vegetables, then you have many options open to you. Depending on the choice of ingredients, this dish can turn out completely different. Neutral zucchini, regular potatoes, sweet pumpkin, spicy eggplant... There are countless options! In this article we will talk about the most famous treats, which are usually made from chicken meat in a vegetable frame.

To bake chicken with vegetables, you don't need to have any special culinary skills. Cooking this dish in the oven is not only convenient, but also healthy, because the combination of meat products with vegetable products is considered a classic of proper nutrition. However, there are some nuances in creating this dish that are important for every housewife to know.

First of all, you need to use the juicy parts of the chicken carcass for cooking if you are going to cook it with “dry” vegetables. So, potatoes go perfectly with fatty thighs, since during the cooking process they release a large amount of juice, which helps the vegetable bake well. But potatoes will not improve dietary white meat - the dish will turn out unpleasantly dry.
Chicken fillet baked with vegetables will become unforgettable if you use zucchini and tomatoes to prepare it. These vegetables are very juicy and, when baked, allow the breast to be soaked in delicious juice.
It is convenient to make an everyday dish in portions. However, thighs or shanks in vegetables are appropriate only on weekdays. For the holiday table, it is better to serve a whole chicken carcass stuffed with vegetables and baked in the oven. This way the food looks more solid and festive. At the same time, it is done no less simply. The only caveat is that you need to stuff the chicken with a ready-made filling, since regardless of the baking time in the carcass, it will remain raw.
Chicken baked with vegetables in the oven will look more impressive on the table if the products do not lose their “presentable appearance”. You can preserve it by subjecting the vegetables to additional processing. If you pre-fry them in a frying pan, they will retain their shape. However, it is worth considering that the vegetables will no longer release juice when roasting. Therefore, you need to take care of the sauce, which will help all components of the dish bake evenly.

Potatoes are a common dish on our everyday table. That's why we try to create something more original during the holidays. However, a dish prepared according to this recipe can decorate any banquet. Chicken baked with potatoes and vegetables will delight even sophisticated and picky gourmets.

chicken fillet - one kilogram;
onion - one head;
potatoes - 800 grams;
tomatoes - five pieces;
eggplant - one piece;
mayonnaise - two tablespoons (tablespoons);
pepper and salt - two pinches each;
chili pepper - a quarter teaspoon;
bay leaf - two pieces.

First you need to peel and coarsely chop the potatoes. Then it needs to be mixed with spices, salt and vegetable oil and fried in a hot frying pan.
Next, cut the fillet into portions.
After this, you need to chop the peeled onions.
Now in a deep container you need to mix mayonnaise, onions, spices, chicken fillet and set the resulting mass aside for half an hour.
Then you should coarsely chop the eggplants and peeled tomatoes.
Next, place potatoes, eggplants, tomatoes and marinated fillets on a baking sheet, place in the oven, preheated to 180 degrees and bake for 40 minutes.

After the specified time, the baked potatoes with chicken and vegetables will be ready. Thanks to the marinade and tomatoes, dietary white meat will become juicy, and the potatoes will be perfectly baked and soft.

Summer is the best time to bake chicken with vegetables. Every day you can offer your family a new dish! Zucchini is a great option for cooking. True, just like chicken, it has a neutral taste. Therefore, it is better to bake this vegetable with hot garlic and soy sauce.

chicken thighs - 1 kilogram;
zucchini (medium size) - three pieces;
soy sauce - three tablespoons;
parsley - three sprigs;
garlic - four cloves;
salt, pepper - to taste;
water - one tablespoon (tablespoon).

First, cut the zucchini into rings (if it is overripe and large, it is better to peel it).
Next, the vegetable pieces must be placed tightly on a baking sheet, greased with oil, and salted.
Then rub the chicken legs with salt and garlic and place on top of the zucchini.
After this, the products should be placed in a preheated oven for 20 minutes. Cooking temperature – 180 °C.
Now you need to mix water, soy sauce, finely chopped parsley in a deep bowl.
Next, pour the resulting mixture onto a baking sheet and bake the dish for another hour.

It turns out to be a very appetizing chicken baked in the oven with vegetables. The recipe presented above takes into account all the features of the products involved. Chicken legs soaked in vegetable juice come out piquant and tender, and zucchini complements them perfectly as a side dish.

To prepare this dish, you can use chicken fillet, which is soaked in tomato juice during baking. Chicken baked with vegetables and cheese is prepared very quickly and served directly on the baking sheet with an attractive golden crust.

chicken fillet - 800 grams;
mayonnaise - 150 grams;
tomato - three pieces;
cheese - 200 grams;
salt, pepper - to taste.

First of all, you should beat the fillet on both sides.
Then you need to grease a baking sheet with oil and place the chicken pieces on it.
Next you need to grease the meat with mayonnaise.
After this, cut the tomatoes into slices and place them on the meat.
Then you need to chop the cheese and sprinkle it on top of the chicken and vegetables.
Next, the dish should be placed in the oven, preheated to 180 degrees, for half an hour.
Before baking, you can put onions in the dish, cut into thin rings, then the breasts will become more juicy.

This recipe uses the classic combination of eggplant and tomatoes. Chicken baked in foil with vegetables is usually cooked with herbs. Provencal, Italian, parsley, basil and, of course, garlic are suitable. To prepare the dish you will need the following products:

chicken fillet - 500 grams;
eggplant - two pieces;
tomato - three pieces;
cheese - 200 grams;
sour cream - 100 grams;
garlic - 2 cloves;
greens, salt, pepper - to taste.

First, cut the eggplants into thin long strips.
Next, you need to beat the fillet and also cut it lengthwise into long slices.
After this, you need to cut the tomatoes into slices.
Then you should chop the cheese, herbs and garlic.
Next, you need to place the eggplant strips overlapping each other in a baking dish.
After this, you need to place fillet pieces on top of the vegetables.
Next, you should again lay out a layer of eggplants, and on top - slices of tomatoes.
Then the dish must be salted, seasoned with pepper, garlic and herbs, poured with sour cream and sprinkled with cheese.
Bake the chicken under foil at 180 degrees for 40 minutes. Half an hour after placing in the oven, you need to remove the foil from the dish so that it is covered with a golden brown crust.

If you can’t figure out how to present the healthy gifts of nature to children, then the ideal solution is chicken baked in the oven with vegetables. The recipes for this dish are very diverse, but now we will present you the most original of them. Chicken and pumpkin is an unusual combination, but it will certainly delight you with a healthy and tasty result.

drumsticks or thighs - one kilogram;
pumpkin - one kilogram;
parsley - five sprigs;
garlic - two cloves;
mustard - one tablespoon (tablespoon);
butter - two tablespoons (tablespoons);
pine nuts (for serving) - two tablespoons;
salt, pepper - to taste.

First you need to rub the thighs with pepper, mustard, salt and leave to marinate for half an hour.
Next, the pumpkin should be peeled and seeded and cut into medium-sized cubes.
After this, place the vegetables on foil on a baking sheet, sprinkle with salt and pepper, place pieces of butter on top and place in the oven for 20 minutes at 180 °C.
Then you need to fry the chicken thighs in a frying pan and combine them with the baked pumpkin. The top of the dish can be sprinkled with garlic and herbs.
Next, the baking sheet should be placed back in the oven for 25 minutes.
After the specified time has elapsed, remove the dish from the oven and cover with foil for 10 minutes.
Now it can be served with pine nuts pre-dried in a dry frying pan.

Now you know how to bake chicken with vegetables. Any of the recipes listed will help you prepare a hearty and tasty dish. The ingredients in them can be changed and each time you can create a new, hitherto untried treat. Bon appetit!

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