Chicken Strips with vegetables are the ideal choice when you don’t have much time to spend in the kitchen. In just 15/20 minutes they are ready, and I must say the result is excellent because they remain very tasty. So thin, they don’t need much cooking, and the vegetables stay crunchy to the right point but not raw. Even my nephews love them, and usually, if they stay with us for a longer period than a single weekend, I’m forced to cook them at least once. They are delicious hot, but I happened to eat them at room temperature because they were leftover: also excellent in this version.
For this recipe, I used the CREATE PAN and the MossFlos kitchen utensils
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.32 lbs sliced chicken breast
- 9 oz carrots
- 1.1 lbs zucchini, preferably Roman
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
Tools
- Cutting board preferably synthetic
- Knife sharp
- Pan non-stick
How to prepare Chicken Strips
First, wash and thoroughly dry the vegetables, and remove the dark and hard core from the carrots.
The rest is all edible, including the skin and the stem of the zucchini, especially if they come from organic farming.
With the help of a wide peeler, slice the vegetables, and put them directly in the pan, along with the chopped garlic clove and the extra virgin olive oil.
Let them brown for about 5 minutes, stirring occasionally, and in the meantime, cut the chicken breast into strips.
Do this operation, preferably on a synthetic cutting board, so it is less absorbent and easy to clean.
Pour the chicken strips into the non-stick pan, adjust the salt, and keeping a medium-high flame, cook them for about 10 minutes.
Try not to overcook, otherwise the chicken breast will become tougher, and the vegetables will lose their crunchiness and become mushy.
Serve your Chicken Strips hot, sprinkled with freshly ground pepper
Tips and Variations:
You can store the chicken strips, if they are left over, in a container in the fridge, or even freeze them.
If you don’t like the vegetables I suggested for this quick recipe, you can opt for what you like more; you’ll just need more cooking time.
If you like chicken breast, then don’t miss the next recipe: Gratinated Chicken Breast and Peppers
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