1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
8 large carrots, diced
1 onion, peeled and chopped
1 medium onion, chopped
1 medium carrot, diced
1 medium zucchini, diced
1 medium head cabbage, diced
1 medium head broccoli, diced
1 medium tomato, diced
1/2 teaspoon salt
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon salt
2 tablespoons butter
Heat the oil in a large nonstick skillet over medium heat. Pour olive oil over the chicken and stir until well coated.
Heat the vegetable oil in the skillet over medium heat, add carrots and onion, and cook until tender.
Stir in carrots and onions; cook until carrots are tender. Stir in carrots, celery and zucchini; cook until vegetables are tender. Add cabbage, broccoli, tomato, salt, basil, oregano, rosemary, sage, salt, butter, and tomato sauce. Cook gently over medium heat.
Seemed a little bland so i added a scoop of chicken and a bit of green part of cucumber, rolled in some and basted while fresh. Came out amazing!
I made this for Chicken-Or-Chicken-Pizza and it was pretty good but I'm sure if I made it again I'd make it without the tomato sauce. The recipe as written is delicious and really easy but I did find the onions a bit preposterous. I'd cut them in half (maybe 2/3rd), Ax around 2.5 times the celery, and then add about a tbsp of tomato puree to 1 cup of water in the recipe. The upside of which I find very good. The downside of which is that once you've baked it, there's really no escaping it -- you can't take it out, it's there forever, and it'll overpower the turkey flavor in the final product. I bake it at 350 for 15 minutes and then bake it for 50 more minutes. It's lost in there somewhere, I think maybe the 25 minute baking time might be too
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