Classic Veggie Pan with Chicken
A down-to-earth veggie pan with plenty of protein — ready in 15 minutes. Works just as well vegetarian with chickpeas.
Nutrition per serving
Ingredients
- Chicken, diced (or chickpeas for vegetarian)150 g (cooked weight)
- Carrots, diced150 g
- Green beans100 g
- Onion, diced50 g
- Olive oil or butter10 g
- Caraway (optional)½ tsp
- Salt, pepperto taste
How to make it
- Heat the oil in the pan and sweat the onion.
- Add the chicken (or chickpeas) and brown.
- Add the carrots and cook for a few minutes.
- Add the green beans.
- Season with caraway, salt and pepper.
Vegetarian: Use 180 g chickpeas instead of chicken — then roughly 18 g protein, 55 g carbs, 12 g fat, 400 kcal.
Protein & B vitamins. Chicken and vegetables provide protein and B vitamins for energy metabolism — the base, before you even think about a B-complex. More in the Supplement Compass →
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
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