Chicken & Vegetables Recipe
Marinated chicken breast with broccoli, carrots, zucchini, water chestnuts, and snap peas in a white wine sauce.
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Ingredients
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Marinade
Vegetables
Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.
- 2
Marinate the Chicken
Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours.
Cooking the Vegetables
- 3
- 4
Sauté the Vegetables
In a large skillet over medium heat, add a splash of olive oil and sauté the broccoli, carrots, and zucchini for about 5 minutes until they begin to soften. Add the snap peas and water chestnuts and continue to cook for an additional 3 minutes.
Cooking the Chicken and Sauce
- 5
Cook the Chicken
In the same skillet, push the vegetables to one side and add the marinated chicken breasts. Cook for about 5-7 minutes on each side until the chicken is cooked through and has a nice golden color.
- 6
Prepare the Sauce
In a small bowl, mix cornstarch with water to create a slurry. Once the chicken is cooked, add the white wine and chicken broth to the skillet. Bring to a simmer and stir in the cornstarch slurry to thicken the sauce.
- 7
Combine and Serve
Once the sauce has thickened, stir the vegetables back into the skillet to coat them in the sauce. Serve hot on a plate, garnished with fresh herbs if desired.
