Pan Seared Chicken Breast with Saute Vegetables
Pan Seared Chicken Breast with Saute Vegetables

Pan Seared Chicken Breast with Saute Vegetables - Family members warmth and closeness is often obtained in very simple techniques. One particular of them is cooking and serving food for the household. As a housewife, naturally you do not need to miss a meal collectively suitable? Cuisine may also be the important to a satisfied family members, many feel homesick since their cooking has been discovered elsewhere.

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Pan Seared Chicken Breast with Saute Vegetables is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pan Seared Chicken Breast with Saute Vegetables is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook pan seared chicken breast with saute vegetables using 17 ingredients and 4 steps. Here is how you can achieve that.

Composition needed to make Pan Seared Chicken Breast with Saute Vegetables:

  1. 2 Chicken Breast Piece
  2. 2 tsp Lemon Juice
  3. 3 tsp Coriander leaves and ginger and garlic paste
  4. 3/4 tsp . Crushed Black pepper
  5. 2 tsp Olive Oil
  6. 1 tsp Spice Mix
  7. as per taste Salt
  8. 2 tsp Apple Cider vinegar
  9. as required Butter
  10. 1 Carrot
  11. few Beans
  12. few florets Broccoli
  13. 1 Deseeded Tomato
  14. few Spinach leaves
  15. some Lettuce
  16. as required Grated Cheese for garnish
  17. as required Chilli Tomato Sauce for side serving

Instructions to make Pan Seared Chicken Breast with Saute Vegetables:

  1. In a round bowl, add Lemon Juice 2 tsp, Green Paste (mix of Coriander, ginger, garlic paste) 3 tsp, Crushed black pepper 3 tsp, Olive Oil 2 tsp, Spice Mix 1 tsp, Salt and apple Cider Vinegar 2 tsp. Mix well and add Chicken Breast Piece. Coat the chicken and marinate for 10 minutes.
  2. After 10 minutes, take a pan, add butter and marinated Chicken. Roast on a medium flame. Next, add Chicken marination left over juice few spoons. Roast on both sides approx. 4-5 min each side or until it’s tender inside and cooked.
  3. Move the chicken breast to pan corner and add carrots, beans and broccoli. Left over chicken marination stock and stir well. Once the marination juice is absorbed. To same pan, add Spinach leaves, deseeded tomato with little butter and Stir for few seconds and remove.
  4. For plating, place the lettuce on center of plate and add Pan Seared Chicken breast with sautee pan vegetables. Top with grated cheese and serve with Chilli tomato sauce.

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