By Alert Emial
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through.
Remove chicken from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic, sliced red bell pepper, zucchini, carrots, and onion. Sauté for 5-7 minutes until the vegetables are slightly tender.
Add thyme and basil to the vegetables, stir well to combine.
Pour in the chicken broth, bring to a simmer, and cook for another 3-5 minutes to let the flavors meld.
Return the chicken breasts to the skillet, nestling them among the vegetables. Cover and let cook for another 5 minutes to reheat the chicken and blend flavors.
Serve hot, garnished with extra fresh herbs if desired.
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This Dinner Main Course Polish Cuisine recipe is ready in 40 minutes and features Chicken Breasts, Salt, Black Pepper and other delicious ingredients. Contains 450 calories total.
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through.
Remove chicken from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic, sliced red bell pepper, zucchini, carrots, and onion. Sauté for 5-7 minutes until the vegetables are slightly tender.
Add thyme and basil to the vegetables, stir well to combine.
Pour in the chicken broth, bring to a simmer, and cook for another 3-5 minutes to let the flavors meld.
Return the chicken breasts to the skillet, nestling them among the vegetables. Cover and let cook for another 5 minutes to reheat the chicken and blend flavors.
Serve hot, garnished with extra fresh herbs if desired.
Calories per Serving: 450
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