SafePlates

Ingredients

• 2 chicken breasts (about 1 lb or 450 grams)
• 1 tablespoon olive oil (15 ml)
• 1 clove garlic, minced
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 medium zucchini, julienned
• 1 medium carrot, julienned
• Salt and pepper to taste
• 1 teaspoon Italian seasoning (5 ml)
• 1/2 cup chicken broth (120 ml)
• 2 tablespoons fresh parsley, chopped for garnish

Instructions

1. Start by slicing the chicken breasts into thin strips, or julienne, and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Increase the heat to medium-high and add the chicken strips to the skillet. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the julienned red and yellow bell peppers, zucchini, and carrot. Sauté the vegetables for about 5-6 minutes, or until they are tender but still crisp.
6. Return the chicken to the skillet with the vegetables. Season with salt, pepper, and Italian seasoning. Stir well to combine.
7. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for an additional 2-3 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed.
8. Garnish with chopped fresh parsley before serving.

Tip

This dish is perfect served over rice or pasta, or enjoyed on its own for a lighter meal. For a balanced meal, serve with approximately 1 cup (cooked) of rice or pasta per person.