Gluten-Free Chicken And Vegetable Skillet Recipe

About this recipe

A hearty and wholesome gluten-free chicken and vegetable skillet dinner, perfect for a quick and satisfying evening meal. Packed with tender chicken and vibrant vegetables in a light, flavorful sauce.

Ingredients

• 400 g Tendercuts Chicken Breast Boneless 400G
• 200 g Orange Carrot (Gajar)
• 250 g French Beans - 250 G
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 5 ltr Fortune Xpert Pro Immunity Oil Blend Of Rice Bran & Sunflower Oil

Instructions

1. 1. Heat 1 tablespoon of oil in a skillet over medium heat. Add 250 g of chicken breast pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. 2. In the same skillet, add 1/2 cup of diced carrots, 1/2 cup of diced bell pepper, and 1/2 cup of trimmed green beans. Stir and cook for 2-3 minutes until the vegetables begin to soften.
3. 3. In a small bowl, mix 1/2 cup of chicken broth with 2 teaspoons of cornstarch until smooth. Pour this mixture into the skillet with the vegetables.
4. 4. Return the browned chicken to the skillet. Stir to combine all ingredients, ensuring the chicken and vegetables are evenly coated with the sauce.
5. 5. Cover the skillet and reduce the heat to low. Let it cook slowly for 20 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender. Serve hot.