Sautéed Chicken With Vegetables Recipe

INGREDIENTS:

• 1 pound of chicken thighs boneless/skinless
• 1 medium sized carrot
• 10 ounces of sliced mushrooms
• 1 eggplant
• 2 plum tomatoes
• 1 red bell pepper
• 1 small yellow onion
• extra virgin olive oil
• salt and pepper

INSTRUCTIONS:

1. Cut 1 pound of chicken thighs into small pieces and place in a heated pan with 2 Tablespoons of extra virgin olive oil. Add a pinch of salt and pepper. Mixing occasionally sauté for 7 minutes.
2. Peel and cut 1 carrot into small slices. Add to the chicken. Keep heat to medium-low.
3. Add in 10 ounces of sliced mushrooms with a pinch of salt. Sauté and mix.
4. Slice 1 eggplant into small strips. In a separate pan, add 2 Tablespoons of extra virgin olive oil and sliced eggplant. Add a pinch of salt.
5. Slice 1 red bell pepper, add to the chicken pan. Keep at medium low heat.
6. Add sautéed eggplant to the chicken pan.
7. Slice 1 small yellow onion thinly. Also add to the pan.
8. Chop 2 plum tomatoes, add to the pan.
9. Add 1 Tablespoon of salt and 1 Tablespoon of black pepper (or to your taste). Cover and sauté on low heat for 10 minutes.

Source: Image Cooking

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