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Chicken And Mixed Vegetable Succotash

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  Olive oil 4 Teaspoon
  Boneless skinless chicken breasts 1 Pound, cut into 3/4-inch cubes
  Salt 3⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Dried thyme 1⁄2 Teaspoon
  Frozen mixed vegetables 10 Ounce, thawed (1 Package)
  Plum tomatoes 2 , chopped
  White wine vinegar 2 Teaspoon

1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; place the chicken in the skillet and cook, stirring occasionally, until browned and cooked through, 4-5 minutes.
Transfer the chicken to a bowl and set aside.
2. Wipe out the skillet, add the remaining 2 teaspoons of oil, and heat over medium-high heat. Add the onion, garlic, and thyme; cook, stirring, until the onion softens, for 2-3 minutes. Add the mixed vegetables and cook until tender, about 2-3 minutes. Stir in the tomatoes and cook until wilted, about 2 minutes long.
3. Return the chicken to the skillet and heat through, about 2 minutes. Stir in the vinegar and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.

Recipe Summary

Side Dish

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