Braised chicken breasts with vegetables and herbs


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How to cook - Braised chicken breasts with vegetables and herbs
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Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 201, total fat 5 G., saturated fats 1 G., proteins 26 G., carbohydrates 10 G., fiber 2 G., cholesterol 73 mg, sodium 541 mg, sugar 6 G.


Whole skinless chicken breasts are simmered in a vegetable mixture of pureed canned tomatoes, sweet peppers, broccoli, onions, mushrooms, and thyme, capturing all the delicious juices and flavors. The result is a filling and healthy dish, rich in protein and fiber with minimal carbs and fat. Perfect for any day or Sunday lunch.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 4 skinless chicken breasts
  • 2 tsp olive oil
  • Half a medium onion, chopped
  • 1.5 cans of canned whole tomatoes, weighing 400 grams each
  • 0.5 cup chopped broccoli
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup chopped mushrooms
  • 2 fresh bay leaves
  • 2 fresh sprigs of thyme



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Recipe:


In a medium saucepan, heat the olive oil over medium heat and sauté the onion until translucent. Add the tomatoes and mash them to form a liquid paste. Bring the mixture to a boil, then reduce the heat. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaf, and thyme. Season with salt and pepper to taste. Simmer until the chicken is cooked through, 8-15 minutes, depending on the thickness of the breasts.






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