Chicken And Mixed Vegetable Succotash
|Olive oil||4 Teaspoon|
|Boneless skinless chicken breasts||1 Pound, cut into 3/4-inch cubes|
|Ground pepper||1⁄4 Teaspoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon|
|Frozen mixed vegetables||10 Ounce, thawed (1 Package)|
|Plum tomatoes||2 , chopped|
|White wine vinegar||2 Teaspoon|
1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; place the chicken in the skillet and cook, stirring occasionally, until browned and cooked through, 4-5 minutes.
Transfer the chicken to a bowl and set aside.
2. Wipe out the skillet, add the remaining 2 teaspoons of oil, and heat over medium-high heat. Add the onion, garlic, and thyme; cook, stirring, until the onion softens, for 2-3 minutes. Add the mixed vegetables and cook until tender, about 2-3 minutes. Stir in the tomatoes and cook until wilted, about 2 minutes long.
3. Return the chicken to the skillet and heat through, about 2 minutes. Stir in the vinegar and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.