Some Delicious and Easy to Make Sautéed Vegetable and Chicken Recipes

Ingredients: 1/2 cup chicken broth, 1 cup each red and green bell peppers, sliced 1/2 inch thick, 1 cup onion, sliced 1/2 inch thick,1 cup green peas, 1/4 cup cashew nuts.

Dressing: 3 tbsp extra virgin olive oil, 2 tsp lemon juice, 2 cloves garlic, chopped, salt and pepper to taste

Method of preparation:

1. Chop or press garlic, slice onions and let them sit for 5 minutes. Heat chicken broth in a stainless steel skillet over medium heat.
2. When broth is steaming, add bell peppers and onions, cover and sauté for 5 minutes.
3. Add peas and sauté covered for 2 minutes.
4. Transfer vegetable mixture to a serving bowl and toss with cashew nuts and dressing ingredients.

2. Sautéed Spinach-Sweet Potatoes with Chicken Broth

Ingredients: 1 medium onion, chopped, 4 medium cloves garlic, minced, 1 cup + 1 tbsp chicken broth, ½ tsp turmeric, ½ tsp coriander, ½ tsp cumin, ¼ tsp cardamom, 1 tbsp fresh lemon juice, 2 cups sweet potatoes, peeled and cubed, 1 cup frozen spinach, thawed, 2 tbsp chopped fresh cilantro, salt & pepper to taste

Method of preparation:

1. Chop onions and mince garlic and let sit for 5 minutes.
2. Heat 1 tbsp broth in a large stainless steel skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to sauté for another minute.
3. Add seasonings and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Uncover to allow sauce to thicken and cook another couple minutes. Add cilantro, salt & pepper to taste.
4. Press water out of spinach and add to sweet potatoes. Cook uncovered to allow sauce to thicken and cook another couple minutes. Add cilantro, salt & pepper to taste.

3. Sautéed Chicken Breasts with Herbs

Ingredients: 1 medium onion cut in half and sliced medium thick, 5 medium cloves garlic, pressed, 2 boneless, skinless chicken breasts cut into 1-inch pieces, 3 tbsp mustard, ½ cup chicken broth + 1 tbsp, 2 tsp honey, 1 tbsp chopped fresh cilantro, 2 tbsp chopped fresh parsley, salt and white pepper to taste.

Method of preparation:

1. Slice onion and press garlic and let sit for 5-10 minutes. Heat 1 tbsp broth in a 10-12 inch stainless steel skillet. Sauté onion in broth over medium heat for 2 minutes.
2. While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
3. Add mustard, ½ cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
4. While chicken is cooking chop herbs and add at end with salt and pepper to taste. Serves 4