Grilled chicken served with colorful and flavorful vegetables
Ingredients for 2persons
- 200 g of chicken breast (boneless, skinless)
- 1 white or yellow onion
- 2 bell peppers of different colors
- ½ teaspoon of garlic powder
- 1 teaspoon of chili powder
- 400 g of diced tomatoes and their juice (one can)
- 2 teaspoons of olive oil
- 1 teaspoon of dried oregano
Cut the chicken into strips. Set aside.
Prepare the bell peppers: cut in half, then remove the peduncles and white parts. Wash with water to remove seeds.
Slice the bell peppers into strips.
Prepare the onion: cut the ends, peel the onion, then remove the sprout. Wash with water.
Slice the onion into thin strips.
Heat 1 teaspoon of oil in a pan and fry the chicken strips for a few moments.
When the chicken pieces are golden, stop cooking and put the chicken on a plate. Set aside.
In the same pan you used to cook the chicken, heat another teaspoon of oil and fry onion and garlic powder for 2 minutes.
Add the strips of bell peppers. Mix and cook for 3 minutes, stirring constantly.
Add the chili powder, oregano and tomatoes. Mix.
Put a lid on the pan. Cook covered over medium heat (5/10) for 15 minutes.
After 15 minutes of cooking, add the grilled chicken. Mix.
Before serving: cook for 5 minutes over high heat, uncovered, to warm the chicken and evaporate the excess juice in the pan.