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Stew the breast with vegetables in a pan. Chicken breasts baked with vegetables

Prepare the chicken breast. In order to prepare 4 servings, you will need about a pound chicken breast without skin and bones or thighs. Usually, roast goes well with meat, not vegetables, but this is a matter of taste.

  • Rinse the chicken under running water cold water, pat dry with paper towel and place on a cutting board.
  • Trim any excess fat from the chicken and cut it into half-centimeter pieces.
  • In order to improve the taste of the chicken, you can additionally marinate it. Mix 1 teaspoon finely chopped garlic, one and a half teaspoons of corn liquid, 2 teaspoons soy sauce, 2 teaspoons rice wine or dry sherry and 3/4 teaspoon salt. Marinate the chicken in this marinade. Leave the chicken in it for at least five minutes to an hour before cooking.

  • Think in advance what you will cook in. If you have a wok, then it is better to cook in it, then a large number of ingredients will not spill out of the wok unlike a simple frying pan.

    • Don't buy a non-stick wok. It is not suitable for high heat frying. A wok is designed to cook food over high heat at a high temperature.
    • Use a scraper to better mix the ingredients in the wok.

  • Think about what vegetables you will cook chicken with. You can cook with any vegetables, it all depends on your personal preferences. Chefs recommend choosing no more than 2-3 vegetables so as not to overload the dish and to save you from unnecessary unnecessary work. Other chefs, on the contrary, recommend putting everything that is in the kitchen into such a dish. You must determine what suits you best.

    • When you cut vegetables, try to cut them the same size so that some vegetables don't cook quickly and others don't cook at all.
    • Despite your best efforts, some vegetables cook faster than others. Divide all chopped vegetables into separate bowls. Thanks to this, you will cook the vegetables that take longer to cook first, and then those that cook quickly. If you do not know which vegetables and how long to cook, then the list is below:
      • Mushrooms are cooked for 5-10 minutes depending on the size and variety.
      • Kale, spinach and other green vegetables take 4-6 minutes to cook.
      • Vegetables such as asparagus, broccoli, carrots and green beans take 3-5 minutes to cook.
      • Bulgarian pepper, peas, zucchini and pumpkin are cooked for 2-3 minutes.
      • Bean sprouts cook the fastest, less than a minute.

  • Choose a sauce. You can make the sauce however you like. Stir-fry sauces can be spicy, sweet, salty, or nutty. They can be simple, useful, or enchanting in taste. You can buy ready-made sauce in the supermarket, or you can make your own. Here are some options:

    • Lemon Sauce:
      • 1/4 cup lemon juice
      • 1 teaspoon lemon zest
      • 1/4 cup chicken broth
      • 1 tablespoon soy sauce
      • 2 tablespoons of sugar
    • Sweet and sour sauce:
      • 1/4 cup chicken broth
      • 2 tablespoons soy sauce
      • 2 tablespoons apple cider vinegar
      • 1 tablespoon brown sugar
      • 1/2 teaspoon red hot pepper
    • Sauce satay:
      • 4 heaping tablespoons peanut butter
      • 3 tablespoons dark soy, Tamari
      • 3 tablespoons honey
      • small piece of ginger, finely minced
      • 1 head of garlic, finely minced
      • 1 teaspoon red hot pepper
      • 1/2 orange juice

  • Think in advance with what you will serve such a roast. Usually fried chicken breast with vegetables is served with some kind of carbohydrate side dish to make the dish quite nutritious. You can put the garnish next to it on a plate, or you can mix it with chicken breast. You can submit as you see fit.

    • Brown rice is probably the healthiest side dish.
    • White rice like Basmati or Jasmine.
    • Pasta, such as Chinese pasta or rice pasta.
    • Spaghetti.
    • Nothing! You can just serve chicken breast with vegetables. This is especially true for those who monitor their carbohydrate intake.

    • Chicken is an excellent and very tender meat, from which you can make a large number of dishes. It goes especially well with vegetables.

    In the process of cooking, the meat is saturated with juice and the aroma of vegetables, due to this it turns out to be quite juicy and aromatic.

    Chicken stewed with vegetables can be safely consumed during diets, because this dish fairly low calorie.

    But, despite this, the treat is hearty and healthy, so it must be prepared. Make it as soon as possible, and our recipes will make this process much easier.

    simple recipe

    Chicken stewed with vegetables in a slow cooker

    What will we prepare:

    • Chicken - half a kilo;
    • Two eggplants;
    • Zucchini - 2 pieces;
    • Two carrot roots;
    • 3 tomatoes;
    • One head of onion;
    • One sweet pepper;
    • Garlic cloves - 3 cloves;
    • A little table salt;
    • Ground black pepper - at your discretion;
    • Seasoning mix - coriander, paprika and other favorite spices;
    • Vegetable oil.

    Cooking - 80 minutes.

    The calorie level in 100 grams is 128.

    How to do:

    1. We clean the husk from the onion and cut into large pieces;
    2. Peel the peel from the garlic cloves and chop with slices;
    3. Rinse the eggplant, cut off the stalks and cut into squares;
    4. We rinse the sweet pepper, cut off the stem and take out the seeds. Cut the pepper into 2 parts and chop into thin strips;
    5. Rinse the tomatoes, cut into medium-sized cubes;
    6. We wash the zucchini, cut into small cubes;
    7. We wash the carrots, remove all the dirt and peel off the skin. Cut in half and chop into halves of circles;
    8. Rinse the chicken meat with cold water, if desired, remove the skin. We cut the chicken into slices;
    9. Pour oil into the capacity of the multicooker, select the “Baking” mode;
    10. Pour onion and garlic into the heated oil, mix, cover and fry for 5 minutes;
    11. Next, lay out the chicken pieces, mix and leave to fry in the same mode. Fry for about 15 minutes, cover the lid. Don't forget to stir occasionally.
    12. We fall asleep carrots, mix everything well and simmer;
    13. Then we put pieces of zucchini, season with spices, add some salt;
    14. Put the pieces of eggplant, mix, simmer for about 5 minutes;
    15. At the end, lay out the pieces of tomatoes and Bell pepper;
    16. We leave the mode “Baking”, set the time to 40 minutes. Mix everything and simmer until the beep sounds.

    cabbage recipe

    Constituent components:

    • Chicken breast - 400 grams;
    • 700 grams of fresh white cabbage;
    • One middle head Luke;
    • One medium carrot root;
    • One sweet pepper;
    • 2 tomatoes;
    • Table salt - to your taste;
    • Spices at your discretion.

    The required cooking time is 1 hour 40 minutes.

    The number of calories per 100 grams is 115.

    Want to keep your little one entertained? At least an hour the child will be engaged in the knowledge of the culinary field.

    Lush pancakes with yeast and milk can be obtained in one of the lightness, porosity and airiness of pancakes are guaranteed.

    How to cook pickle with rice and pickles, read Delicious dishes for you!

    How to cook stewed chicken with cabbage:

    1. We wash the chicken breast, if desired, remove the skin;
    2. Cut the breast into medium slices;
    3. Pour a little vegetable oil into a pan with large sides or cauldrons and heat;
    4. Throw the chicken meat into the heated oil, stir and fry until golden brown. Reduce the fire and simmer for 10-15 minutes;
    5. Remove the skin from the onion, cut into thin half rings;
    6. Pour the onion to the chicken, mix and fry for about 5 minutes;
    7. In the meantime, quickly rinse the carrots, remove the skin and chop into strips. We fall asleep in a cauldron to all the ingredients, add a little water so that it does not burn, and leave to stew;
    8. We wash the pepper, cut off the stalk, take out the seeds. Cut the pepper into 2 parts and chop into thin strips;
    9. We fall asleep pepper in a cauldron, mix and simmer;
    10. Rinse the tomatoes and cut into small cubes;
    11. We fall asleep tomatoes, add salt, season with spices and simmer for another 5-10 minutes;
    12. In the meantime, we wash the cabbage, remove the bad leaves and chop into thin strips;
    13. Pour chopped cabbage into a cauldron, stir and cook for 10-15 minutes. Stir about 2-3 times;
    14. Add about 100 ml of water, close the lid and cook over low heat. Simmer for about 20 minutes;
    15. If the cabbage is young, then during this period it will become soft, if not, then the time can be increased to 30-40 minutes;
    16. As soon as the cabbage becomes soft and transparent, you can turn off the fire.

    Stewed potatoes with chicken and vegetables

    You need to purchase the following:

    • Chicken carcass;
    • Potato tubers - 6 pieces;
    • 3 tomatoes;
    • Two carrot roots;
    • Onions - 3 pieces;
    • 2 garlic cloves;
    • Sweet pepper - 1 piece;
    • A bunch of green onions;
    • Vegetable oil;
    • A little table salt;
    • Any seasoning of your choice.

    Cooking time - 1 hour 50 minutes.

    Which the nutritional value per 100 grams - 135.

    How to cook:

    1. We wash the chicken carcass, if there are feathers, remove them;
    2. Cut off the wings, thighs and chest. Cut the brisket into several pieces;
    3. We spread the chicken meat in a bowl, season with salt, spices and mix;
    4. Peel the garlic cloves, cut into small slices and fall asleep to the chicken. Mix again and marinate for 30-40 minutes;
    5. In the meantime, clean the onion. We cut one head in the form of rings, the rest into cubes;
    6. Remove skin from potatoes, wash and cut big chunks, put in cold water so that they do not turn black;
    7. We put cauldrons on the stove, add vegetable oil and heat;
    8. Put the onion rings in the heated oil, fry;
    9. Next, put the chicken and fry for 10 minutes, stirring constantly;
    10. We fall asleep the rest of the onion, cut into cubes. Mix and fry over low heat for 5 minutes;
    11. Next, clean the carrots, wash and chop into strips;
    12. Pour the carrots to the chicken with onions, mix, add half a glass of water;
    13. After 5-7 minutes, lay out the potatoes, add water so that it covers the potatoes a little. Leave to stew for 15-20 minutes;
    14. Meanwhile, rinse the tomatoes and peppers. Cut the tomatoes into squares. We clean the seeds from the pepper, chop the pulp into thin strips;
    15. After 20 minutes, we put the tomatoes and pepper in a cauldron, add some salt and cook for 10 minutes;
    16. We rinse green onion and finely chop. At the end, sprinkle them on the dish.

    Cooking delicious zucchini

    To cook stewed zucchini with vegetables and chicken, you will need the following:

    • Chicken - 1 kilogram;
    • Young zucchini - 3-4 pieces;
    • Carrot root - 1 piece;
    • onion head;
    • Two tomatoes;
    • Garlic - 2 cloves;
    • Parsley greens - 5-6 branches;
    • A little salt;
    • Any seasonings of your choice;
    • Vegetable oil.

    The cooking time required is 1 hour 30 minutes.

    How to do:

    1. Rinse the chicken, remove the skin and cut into medium slices;
    2. Put the pieces in a bowl, season with salt, seasonings and marinate for 30-40 minutes;
    3. Rinse the zucchini and cut into thin circles;
    4. Rinse the carrots, remove the peel and chop into thin strips;
    5. We clean the husk from the onion, cut into half rings;
    6. Remove the skin from the garlic and chop with slices;
    7. We wash the tomatoes, pour over with boiling water and peel off the skin;
    8. We put a saucepan on the stove, add vegetable oil and add the marinated chicken pieces. Fry on all sides for about 10 minutes;
    9. Next, add the onion and fry everything together, stirring constantly;
    10. Then we fall asleep carrots, stir and fry for about 7 minutes;
    11. We put zucchini, tomatoes, garlic, add a glass of water and leave to stew. If necessary, you can salt. Simmer for about 15-20 minutes;
    12. Rinse the parsley, chop into small pieces and pour out for 5 minutes before the end of cooking.

    Chicken stew with vegetables is a great option for a family lunch or dinner. The meat will be soaked with vegetable juices, it will become incredibly tender and juicy.

    Its aroma will fill the whole room, and your family will really be delighted with this delicious treat.

    Be sure to make this dish and see its excellent taste!

    Do you love tender and juicy white meat? Trying to stick proper nutrition and limit your fat intake? We can bet that most of your "meat" diet is chicken breast. Chicken fillet is incredibly nutritious and healthy - it contains a lot of B vitamins and microelements necessary for the body.

    This product is quickly absorbed by the body, which means it does not transform into toxins and does not participate in internal fermentation processes.

    In a word, chicken breast is not only tasty, but also comprehensively healthy.

    A stew with vegetables based on it is hearty and appetizing dish, which will appeal to both adults and children, who are often indifferent to fresh vegetables.

    The recipe for stew with vegetables is simple and trivial. Some housewives claim that such a dish does not need to be cooked at all: just chop the ingredients, place them in a saucepan, season with dressing and wait for the end of languishing on the stove. But it is not so.

    When cooking any dish, you must follow some rules to make it tasty, appetizing and "melting in your mouth". Chicken meat, especially fillet, cooks extremely quickly, so it does not tolerate overdrying.

    If the breast is stewed for too long, it can become dry and tough, which obviously will not add tenderness and piquancy to the finished dish. And some vegetables need a longer heat treatment, so it is important to observe not only the proportions, but also the order in which the products are sent to the container.

    In order not to spoil or dry out the meat, cut it into fairly large cubes. Do not chop the fillet into too tiny pieces, as for fricassee. Before being sent to a hot container, the meat can be rolled in flour to make it even more tender and juicy. Batter, of course, is not needed.

    If you like dried starchy vegetables, keep in mind that they are indispensable here. To make the stew appetizing and tender, at least one juicy vegetable component is needed. The most "delicious" combination is chicken and tomato.

    Tomatoes give the dish a special spiciness and piquancy, saturate the main ingredients with a unique aroma, make the stew softer and juicier.

    If the main recipe does not include potatoes or cauliflower, it is better to serve the stewed breast with a side dish. Let it be pasta or mashed potatoes.

    In the second case, we advise you to boil the tubers with a few cloves of garlic, and the last ingredient should not be removed from the pan when cooked. Drain and crush the mashed potatoes and garlic with a masher, and then add the usual ingredients to it.

    Natural flavoring will make ordinary puree amazing and amazing delicious side dish. Try it yourself, and you will not fail to note the enthusiastic reaction of your family or guests!

    Do not forget about greens - it also gives the finished dish piquancy and richness.

    Fragrant chicken fillet stew with tomatoes and peppers

    • Chicken fillet pitted (peeled) - 400 g;
    • Broth - 1.5 cups;
    • Tomatoes - 2 pieces;
    • Bulgarian pepper - 1 piece;
    • Fresh carrots - 1 piece;
    • Onion - 1 head;
    • Iodized salt - 1 tsp;
    • Allspice black pepper (peas) - to taste;
    • Bay leaf - to taste;
    • Mixtures of herbs - to taste;
    • Spices and seasonings - to taste.
    • Rinse the meat thoroughly and pat dry with paper towels. Cut into large cubes of equal size;
    • Dredge the meat in a small amount of flour (optional) and place in a thick-walled container. Pour in the broth, cover with a lid and leave to simmer over low heat;
    • Meanwhile, process the tomatoes. Scald them with boiling water, then pour over with cold water, wait a few minutes and remove the peel. Cut into thin slices and immediately send to the chicken. Place bay leaves and dry herbs there, if you plan to add them;
    • Rinse the bell pepper and discard the seeds. Cut into strips;
    • Peel the carrots and cut into semicircular slices;
    • Put the vegetables in your stew;
    • Finely chop the onion, send to the rest of the ingredients and simmer everything together for another 15 minutes;
    • A few minutes before cooking, salt and pepper the dish, mix vigorously and let it “reach” for 5 minutes. After cooking, leave the stew to brew under the lid. Serve with your favorite side dish.

    Tender chicken stew in kefir

    • Peeled chicken fillet - 500 g;
    • Potato - 7-8 large tubers;
    • Onion - 1 head;
    • Fresh carrots - 1 piece;
    • Kefir - 1 glass;
    • Wheat flour - 2 tablespoons;
    • Greens (assorted) - to taste;
    • Spices and seasonings - to taste.
    • Clean and prepare the meat by cutting it into large cubes of the same size;
    • Free the potatoes from the peel, and cut into uniform cubes;
    • Chop the onion (you can cut it into half rings);
    • Cut carrots into semicircular pieces;
    • Melt butter in a saucepan or large frying pan (you can take vegetable or butter, at your personal discretion);
    • First of all, place the onion in the heated oil, pass it until a golden brown crust forms, stirring constantly and intensively;
    • Roll the meat in flour and send to the onion. Make sure it turns white on all sides;
    • Send potatoes and carrots to the container, fill everything with a small amount of water and simmer under the lid for at least 15 minutes. The fire must be weak;
    • Enter kefir into the saucepan and simmer for another 10-15 minutes, stirring regularly;
    • A few minutes before cooking, season the stew with salt, pepper and your favorite spices, mix well again, keep covered for 2-3 minutes and remove from the stove. Let sit sealed for at least 20 minutes. Let your stew soak. Serve in portions as self-dish, without garnish. Decorate as you wish.

    We are sure that the fragrant stew according to the above recipes will definitely conquer you and your loved ones. Cook with love, and let your every dish become real culinary masterpiece. Enjoy your meal!

    Many people do not like that chicken meat is too dry, and therefore cooks try to cook it so that it becomes juicy and tender.

    Knowing how to stew chicken breast in a pan, you will also learn how to give dry meat a juicy state, and the family will eat it with pleasure. We will learn everything about the process of stewing chicken meat and try out several recipes with the addition of vegetables, mushrooms, various sauces and seasonings.

    To make the breast soft and juicy, when cooking, we are guided by the following recommendations.

    Extinguishing time

    How long to simmer chicken breasts in a pan? Unlike the rest of the meat, chicken is usually stewed for about 30 minutes. And if the meat is cut into strips, even less - about 15 minutes.

    It is impossible to stew meat longer: it dries up and becomes tough, especially if it has been frozen.

    Breast softening

    To soften the defrosted meat, lightly beat it with a hammer or soak it, placing it in cream, mayonnaise, or sour cream. You can also soak it in a brine of 1 liter of water and 1.5 tablespoons of salt for 5-12 hours, keeping it in the refrigerator.

    It is equally important to cut the meat across the grain: it absorbs the broth or sauce better.

    Braised breast

    To preserve the juice and acquire more flavor, the pieces can be lightly fried in a pan with oil or lard. Then simmer the dish in a covered skillet over low heat.

    Stewed chicken breasts are combined with many side dishes, vegetable salads and vegetables cooked in any form.

    Stewed Breast: Recipe with Vegetables

    Ingredients

    • Water - 0.5 cups;
    • Sour cream - 0.5 cups;
    • Tomato paste - ¼ cup;
    • Chicken breast - 2 pcs;
    • Cabbage - 700 g;
    • Carrots - 1 pc;
    • Onion - 1 pc;
    • Salt and pepper - to taste.

    How to deliciously stew chicken breast in a pan

    1. Combine sour cream tomato paste, water and spices. Mix thoroughly.
    2. We wash the meat with running water, cut into cubes and fry for a couple of minutes in a pan with oil.
    3. Add chopped onions and coarsely grated carrots, simmer for a couple of minutes. We cut the cabbage into strips, knead with our hands, pour into the pan and continue to simmer over low heat.
    4. Add sauce to chicken. Close and get ready.
    5. The stewing time depends on what kind of cabbage you like - soft or somewhat crispy. Transfer the cooked cabbage with breast to bowls and serve with mashed potatoes, buckwheat or pasta.

    Braised chicken breast in tomato juice

    Especially fragrant is chicken breast with Provence herbs and thyme. And juiciness gives it tomato juice and vegetable ingredients.

    Ingredients

    • Chicken breast - 0.5 kg;
    • Vegetable oil - a small amount;
    • Onion - 1 pc;
    • Carrots - 1 pc;
    • Sweet pepper - 1 pc;
    • Garlic - 2 cloves;
    • Parsley - 1 tsp;
    • Provence herbs - 1 tsp;
    • Thyme - 0.5 tsp;
    • Water - 0.5 cups;
    • Tomato juice - 1 glass.

    How to stew chicken breast in a pan

    1. Cut the washed and dried meat into a cube about 3 cm in size.
    2. We cut the onion in half rings, sweet pepper and carrot - in a cube.
    3. Heat a deep frying pan with oil and quickly fry the meat so that the pink color disappears.
    4. Add the onion and, stirring all the time, continue cooking for 2 minutes.
    5. We make a slow fire, add carrot cubes. After three minutes, pour the tomato juice into the dish. Add chopped garlic bell pepper, salt and spices. Stir and simmer until the meat is cooked for 20-30 minutes.

    Turn off the stove, and, without removing it from the burner, cover ready meal terry towel. We wait 15 minutes and serve to the table with any side dish.

    Braised chicken breast with mushrooms in a pan

    Ingredients

    • - 0.5 kg + -
    • - 0.5 kg + -
    • - 450 g + -
    • - 2 pcs + -
    • Cut the washed and dried meat into bars, sprinkle with salt and pepper, and roll in flour. Fry for a couple of minutes in a heated pan with oil.
    • Lay the chicken pieces on a plate and set aside.
    • Cut the mushrooms into quarters and fry in the oil left after frying the breast.
    • Add onion half rings and fry the contents until it turns golden.
    • We put the pieces of chicken, reduce the heat and pour sour cream, add salt and pepper. Stew the dish for another quarter of an hour.
    • Finished stewed breasts sprinkle with chopped herbs and serve.

      • So, you have learned how to stew chicken breast in a pan, and now you can diversify your everyday and everyday dishes with new dishes. festive table. Cook meat according to these recipes more often, even the most fastidious tasters will ask for more!

    I want to constantly be in shape, but the daily selection dietary products and dishes with a minimum content of fat and carbohydrates takes a lot of time. There are win-win options, one of them is chicken breast. Well, vegetables with chicken breast are doubly useful.

    It is in this part of the chicken, of course, if the skin is first removed from it, that the minimum amount of cholesterol, fat and carbohydrates is contained. And the protein in a 100-gram piece of chicken is as much as 24 grams! It is very easy to learn how to cook chicken breast with vegetables, there are a great many photos and recipes for this dish. For the preparation of each dish, we need chicken meat and fresh vegetables.

    Chicken breast in spicy broccoli cream sauce

    • 200 grams of broccoli inflorescences;
    • 100 milliliters of low-fat cream;
    • 5 grams of garlic.

    Cut the chicken breast into oblong sticks, fry in a pan for five minutes. Put the broccoli and finely chopped garlic into the pan. Pour cream over all ingredients. Simmer over medium heat for 10-15 minutes.

    Chicken breast stewed with vegetables in Georgian tkemali sauce

    What ingredients do we need:

    • 300 grams of chilled chicken fillet;
    • 2 large bell peppers;
    • 1 onion;
    • 5 tablespoons of tkemali sauce.

    Fry the washed fillet in a deep ceramic frying pan. Pepper and onion cut into half rings. Fry for 5 - 7 minutes. Add 200 milliliters of water and tkemali sauce. Simmer over medium heat for 15-20 minutes. Thanks to the tkemali sauce, chicken breast with vegetables will turn out juicy and spicy.

    Chicken breast baked with vegetables under a tender cheese crust

    What you need for cooking:

    • 200 grams of cauliflower inflorescences;
    • 50 grams of mozzarella cheese;
    • 50 grams of parmesan cheese.

    Cut the chicken breast into steaks, lightly beat off. Grease the baking sheet generously. olive oil, put the prepared fillet. Place washed on top cauliflower. Cut mozzarella randomly and send to a baking sheet. Grate Parmesan cheese on top of a coarse grater. Send the dish to the preheated oven for 25-30 minutes.

    Stewed vegetables with chicken breast in walnut sauce

    What products do we need for cooking:

    • 400 grams of chilled chicken fillet;
    • 2 large bell peppers;
    • 50 grams of walnuts;
    • 150 milliliters of cream;
    • 1 tablespoon flour.

    Cut the chicken as desired and place in a deep saucepan. Cut the zucchini into rings, cut the pepper lengthwise into small oblong pieces. Pour the cream into a small bowl separately, bring to a boil, mix in a tablespoon of flour. Add ground walnuts. Cook for three minutes, stirring. Pour sauce over chicken breast with vegetables, simmer for 25 minutes. The recipe for chicken breast with vegetables can be varied with the help of numerous sauces.

    Tender chicken breast with green beans and sesame seeds

    What we need to prepare the dish:

    • 400 grams of chilled chicken breast;
    • 200 grams of green beans;
    • 150 grams of champignons;
    • 30 grams of sesame;
    • 150 milliliters of water.

    Cut the chicken breast into small steaks, beat off. Roast the sesame until fragrant. Roll chicken fillet in sesame seeds, put in a pan. Rinse the beans, peel the mushrooms and cut into four equal parts. Add vegetables and mushrooms to the chicken. Add water, simmer over moderate heat for 20 minutes.

    Cooking chicken breast with vegetables is very easy. The meat is tender and juicy, does not require pre-soaking. To do this, you do not need a lot of time and money. There are many ways to cook chicken breast with vegetables. The recipes suggested above can be supplemented with your own ideas. Dietary and fine dining from chicken breast will appeal to every member of your family!