Chicken with Garden Vegetables. Vegetables picked fresh from the garden and sautéed in extra virgin olive oil with chicken and a quick tomato sauce.
You might notice a pattern with some of my most recent recipes. These recipes are using a lot of fresh vegetables from my garden. It is very rewarding to cook what you grow. You prepare the soil, plant the seed, water the plant, weed the garden, and pick the vegetable. It is an amazing progression that produces the most wonderful nutritious food.
I am writing this post at the end of July, and by the time this post is published, it will be October. In October there will be no more summer vegetables in the garden. That dreaded first frost!
To think I started planning the summer garden in the fall, started the seeds in my basement in the winter, transplanted the plants in late spring, picked and cooked the food in summer, and then this chicken with summer vegetables recipe is posted in the fall. Talk about full circle!
The zucchini, eggplant, and peas are all from my garden. The zucchini and eggplant was picked fresh the day I made this recipe. However, the peas were frozen. Peas are a cooler season vegetable and I harvested the majority of mine in the beginning of June. We ate a lot of the peas fresh and whatever was leftover went into the freezer. Specifically, for an occasion like this recipe.
The variety of pea that I grew and used in this chicken with garden vegetables recipe is Mr. Big Pea and I purchased the seeds from Hoss Tools. I have purchased seeds from Hoss Tools for several years and have always been happy with their quality.
The variety of zucchini that I grew and used in this recipe is Costata Romanesco and I purchased the seeds from Botanical Interests, which is another one of my favorite high quality seeds companies that I buy from.
I hope you enjoy this recipe, chicken with garden vegetables, or at the very least, this recipe will inspire you to make a different variation of this recipe. Have fun cooking and I look forward to hearing how this chicken with garden vegetables dish turned out.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Chicken with Garden Vegetables
Preparing the Vegetables:
- In a large skillet add the extra virgin olive oil and bring to a high heat. Next, add the garlic and onion and sauté for 2 minutes, mixing occasionally.
- Next, add the zucchini, eggplant, and peas and sauté for 5 minutes, mixing occasionally.
Bringing the Chicken with Garden Vegetables Recipe Together:
- Add the chicken, salt, ground black pepper, and oregano and sauté for 5 minutes, mixing occasionally.
- Next, add the tomato paste and water and mix to incorporate well. Bring to a simmer and cook for 10 minutes, mixing occasionally, or until the chicken is cooked through.
How to Serve Chicken with Garden Vegetables:
- Serve this chicken with garden vegetables on top of pasta or by itself with some crusty Italian bread.
More Chicken Recipes To Try
Spinach and Artichoke Chicken
Spinach and Artichoke Chicken. Chicken bites sautéed with garlic, diced tomatoes, artichokes and spinach.
Baked Chicken Recipe
Baked Chicken and Garden Vegetables. Vegetables from the garden seasoned and baked in extra virgin olive oil with chicken.
Whole Roasted Chicken Recipe
Perfect Whole Roasted Chicken Recipe. A whole chicken seasoned with salt, pepper, oregano, garlic powder, onion powder, and paprika and roasted over a bed of vegetables.
The Recipe
Chicken with Garden Vegetables
Ingredients
- 2 boneless chicken breasts cut into strips
- 4 cloves garlic sliced
- 1 medium zucchini sliced
- 1 medium eggplant sliced
- 1 cup frozen peas
- 1 medium sweet onion sliced
- 1 can tomato paste 6 oz.
- 12 oz. water or chicken broth
- ¼ cup extra virgin olive oil
- 1 tsp. salt
- 1 tsp. dried oregano
- ½ tsp. ground black pepper
Instructions
- Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Vegetables:
- In a large skillet add the extra virgin olive oil and bring to a high heat. Next, add the garlic and onion and sauté for 2 minutes, mixing occasionally.
- Next, add the zucchini, eggplant, and peas and sauté for 5 minutes, mixing occasionally.
Bringing it all Together:
- Add the chicken, salt, ground black pepper, and oregano and sauté for 5 minutes, mixing occasionally.
- Next, add the tomato paste and water and mix to incorporate well. Bring to a simmer and cook for 10 minutes, mixing occasionally, or until the chicken is cooked through.
To Serve:
- Serve this chicken with garden vegetables on top of pasta or by itself with some crusty Italian bread.
Invent Your Recipe
Nutrition
Invent Your Recipe:
I used zucchini and eggplant for this chicken with summer vegetables recipe because that is what I picked fresh from my vegetable garden. I put this recipe together back in July. This recipe can work with all kinds or vegetables, including, spinach, Swiss chard, asparagus, and green beans, to name a few.
I suggest serving this dish, chicken with garden vegetables, over pasta, which is the way I ate it. However, I am a pasta lover so I always seem to have that as part of the dish. This recipe could benefit with the addition of beans. Cannellini, great northern, red kidney, navy, or pinto beans would all work well. The beans would add some heartiness to the dish. If you choose to use beans, I would use 1 can of beans and add them when you add the tomato paste.
I use 12 oz. of water because I fill the tomato paste can twice with water and empty that into the dish. I find this to be easier than getting a measuring cup and it loosens some of the remaining paste from the can which I then add to the dish. If you are looking for some additional flavor in this dish, you could use chicken broth instead of water.If you do not like tomato paste, leave out the water and use fresh cherry tomatoes, diced tomatoes, crushed tomatoes, or zero tomatoes at all.
The chicken strips turned out great in this dish and I do recommend you use chicken in this recipe. However, boneless pork chops or loin is easily adaptable to this dish. Slice the pork into strips and follow the recipe. During the last step, when you simmer for 10 minutes, I would just check the pork after 5 minutes to see if it is cooked through. The boneless pork tends to get tough and chewy if cooked too long.
For more chicken inspired dishes like this chicken with garden vegetables recipe, check out our chicken recipe page.
For even more ideas check out our Pinterest page.
