Peanutty Chicken And Veggie Skillet Recipe

About this recipe

This high-protein dinner combines tender chicken with a medley of vegetables in a creamy peanut butter sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 500 G Chicken Breast Steaks 500g Garlic Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Whole Earth Smooth Peanut Butter
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500G White Pearl Italian Pudding Rice 500g
• 130G Ginni'S Roasted & Salted Peanuts 130g
• 100G Natco Paprika Powder 100g
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. 2. Add 1 1/2 pounds of chicken breast, sprinkle with 1 teaspoon of paprika, and cook until well browned on both sides, about 6-8 minutes. Remove the chicken and set aside.
3. 3. In the same skillet, drain most of the drippings, leaving about 1 tablespoon. Add 2 chopped onions, 4 sliced carrots, 1 diced red bell pepper, and 1 sliced zucchini. Cook, stirring occasionally, until the vegetables are slightly tender, about 5-7 minutes.
4. 4. Stir in 1/3 cup of peanut butter, 1 cup of chicken broth, and salt and pepper to taste. Bring the mixture to a boil, stirring until the sauce is smooth and well combined.
5. 5. Reduce the heat to low and simmer the mixture for 5 minutes to allow the flavors to meld.
6. 6. Return the browned chicken to the skillet and simmer for an additional 5 minutes, or until the chicken is fully cooked and heated through.
7. 7. Serve the dish over hot, cooked rice and garnish with chopped peanuts, if desired.