A very simple, quick, and tasty main dish that you can vary according to the seasonal vegetables you have at home, the Chicken Cubes with Vegetables is prepared very quickly and cooks in 20 minutes.
Few and simple ingredients, chicken breast, onions, carrots, and some other seasonal vegetables, and voilà the game is done. We still had some eggplants to use, and we used them, but if you have pumpkin, or broccoli, use them, you’ll see what a delight.
If you always have little time to dedicate to cooking or simply don’t like to handle a thousand pans and open flames, these Chicken Cubes with Vegetables are perfect for you. I love quick but always tasty cooking, and I imagine you do too!
Below I leave you other chicken recipes, and then, as always, we’ll go right below the photo to discover how to prepare these chicken cubes with vegetables in a pan!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chicken Cubes with Vegetables
- 1.3 lbs chicken breast
- 1 clove garlic
- 2 carrots (large)
- 2 onions (white or golden)
- 1 round eggplant (or 5 oz of pumpkin or broccoli)
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste black pepper (freshly ground)
- 2 sprigs rosemary
Tools
- 1 Pan 10/11 inches in diameter
- 1 Cutting Board
Steps
This recipe is perfect for being prepared in the oven or air fryer, the advantages? It cooks all together, so spread the vegetables and chicken in an oiled baking tray or covered with parchment paper.
Cook for 15/20 minutes on the middle shelf of the preheated oven at 392°F (200°C) in static or 356°F (180°C) fan. Or in Air Fryer covering the basket with parchment paper, 15 minutes at 338°F (170°C) and remember to turn everything halfway through cooking with a spatula.
First of all, clean the chicken breast by removing the fat and bone if present, then cut it into cubes slightly larger than 1 inch.
Peel the garlic and crush it, clean the vegetables then slice the carrots, cut the onion into wedges and the eggplant into cubes (you can also remove the skin if you don’t like it).
If it’s not eggplant season, you can use pumpkin, peeled and cut into cubes, or if you want to use broccoli or cauliflower, separate the florets and blanch for 5 minutes.
Heat the extra virgin olive oil in a large pan and sauté the whole garlic clove and rosemary sprigs for a few moments, then add the chicken cubes.
Brown them, stirring with a wooden spoon for 4 or 5 minutes over medium-low heat and with a lid to prevent them from drying out too much.
Add the vegetables to the pan, salt, and pepper, and mix well to flavor them.
Raise the heat and cook uncovered for 10/15 minutes, it all depends on how large the vegetables have been cut.
At the end of cooking, season with freshly ground black pepper and adjust salt if needed, let the chicken cubes with vegetables rest for a few minutes before serving.
Tasty Variations to Try for Chicken Cubes with Vegetables
With sun-dried tomatoes: Add 4 or 5 sun-dried tomatoes in oil along with the vegetables to give a Mediterranean touch to the recipe.
With fresh cherry tomatoes: You can add a touch of color and creaminess with cherry tomatoes cut in half and added just before the vegetables so that the tomatoes release some juice.
Flour the chicken cubes: and deglaze with some white wine to have a creamy dish with every bite.
FAQ (Questions and Answers)
Can I use chicken thigh instead?
Yes, you can use any part of the chicken as long as you remove the bone and skin.
What if I have turkey instead of chicken?
Turkey breast works perfectly, but add a few tablespoons of water during cooking and cook for an additional 5 minutes to prevent it from becoming too dry.
Can the Chicken Cubes with Vegetables be stored?
Absolutely, you can store the chicken cubes with vegetables in the refrigerator tightly sealed in an airtight container for 2 days.
Freezing is not recommended as the vegetables tend to become too mushy.I can’t eat garlic, can I omit it?
Yes, you can omit the garlic if you don’t like it or can’t eat it, but in this recipe, it only adds flavor, as it remains whole and just crushed, making it easy to remove at the end of cooking.
