Sautéed Chicken & Crunchy Veggie Sticks Plate

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why make this recipe

Sautéed Chicken & Crunchy Veggie Sticks Plate is a healthy, quick, and satisfying meal. It brings together tender chicken and fresh veggies in a simple way. This recipe is perfect for busy weeknights or as a light lunch. Plus, it’s easy to customize based on what you have at home.

how to make Sautéed Chicken & Crunchy Veggie Sticks Plate

Ingredients:

  • 1 chicken breast, sliced into strips
  • 1 onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili flakes (optional)
  • Salt & pepper to taste
  • 1 medium cucumber, peeled and cut into sticks
  • 1 medium carrot, peeled and cut into sticks
  • Dried dill or parsley for garnish (optional)

Directions:

  1. Sauté the Chicken: In a skillet, heat olive oil over medium heat. Add sliced chicken and cook for 2-3 minutes. Then, add onions, bell pepper, and spices. Cook until the chicken is done and the veggies are tender, about 8-10 minutes total.

  2. Prep the Veggies: Peel and slice the cucumber and carrot into sticks. Sprinkle lightly with salt and optional dried herbs.

  3. Assemble the Plate: Plate the hot chicken mixture next to the fresh veggie sticks. Serve immediately.

how to serve Sautéed Chicken & Crunchy Veggie Sticks Plate

Serve this dish warm. You can also add a side of your favorite dip for the veggie sticks, like hummus or ranch dressing. This adds extra flavor and enjoyment to the meal.

how to store Sautéed Chicken & Crunchy Veggie Sticks Plate

If you have leftovers, store the chicken and veggies separately. Place them in airtight containers and keep them in the fridge. They should be good for 2-3 days. Reheat the chicken in a skillet or microwave before serving.

tips to make Sautéed Chicken & Crunchy Veggie Sticks Plate

  • Use any vegetables you like! Zucchini, broccoli, or bell peppers work well here.
  • Adjust the spices to your taste. If you like more heat, add extra chili flakes.
  • For a more filling meal, serve it over rice or quinoa.

variation

You can easily make this recipe using other proteins like shrimp or tofu. Just adjust the cooking time accordingly.

FAQs

1. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to check any spice blends you might use.

2. Is it okay to use frozen chicken?
Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking.

3. How can I make this recipe vegan?
You can substitute the chicken with chickpeas or tofu and follow the same cooking directions for the vegetables.

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Sautéed Chicken & Crunchy Veggie Sticks Plate

  • Author: ikramnihad
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A healthy and quick meal featuring tender chicken and fresh veggies, perfect for busy weeknights or a light lunch.

Ingredients

Scale
  • 1 chicken breast, sliced into strips
  • 1 onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili flakes (optional)
  • Salt & pepper to taste
  • 1 medium cucumber, peeled and cut into sticks
  • 1 medium carrot, peeled and cut into sticks
  • Dried dill or parsley for garnish (optional)

Instructions

  1. In a skillet, heat olive oil over medium heat. Add sliced chicken and cook for 2-3 minutes. Then, add onions, bell pepper, and spices. Cook until the chicken is done and the veggies are tender, about 8-10 minutes total.
  2. Peel and slice the cucumber and carrot into sticks. Sprinkle lightly with salt and optional dried herbs.
  3. Plate the hot chicken mixture next to the fresh veggie sticks. Serve immediately.

Notes

You can add a side of your favorite dip for the veggie sticks, like hummus or ranch dressing. Use any vegetables you like and adjust spices to taste.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: sautéed chicken, crunchy veggies, quick meal, healthy recipe, gluten-free, busy weeknight dinner

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Patricia S. Bland

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