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Pan Seared Succulent Chicken Breast with Spinach Carrot Sauté
Pan Seared Succulent Chicken Breast with Spinach Carrot Sauté is an easy, flavorful recipe that’s quick, healthy, and perfect for weeknight dinners
Sometimes the best meals are the simple ones. This pan-seared succulent chicken breast is juicy, full of spice, and cooks in minutes. Pair it with a quick spinach and carrot sauté, and you’ve got a colorful, healthy plate that tastes just like braai chicken without the grill.
Benefits of Pan Seared Succulent Chicken Breast:
- Quick and Easy: Ready in under an hour with minimal prep.
- Flavor Packed: A bold mix of masala spices makes every bite stand out.
- Healthy Side: Spinach, carrots, and beetroot keep it light and fresh.
Juicy chicken, colorful veggies, and bold masala flavor all in one dish. Try this Pan Seared Succulent Chicken Breast recipe
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Healthy Pan Seared Succulent Chicken Breast with fresh veggie sides
- Prep Time: 10 minutes
- Refrigerator Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 5 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
Pan Seared Succulent Chicken Breast with Spinach Carrot Sauté is a quick and flavorful dinner idea. Juicy spiced chicken pairs perfectly with fresh vegetables for a healthy weeknight meal.
Ingredients
For the Chicken
- 5 chicken breasts, butterflied thin and poked with a fork
- 2 Tbsp BBQ masala
- 2 Tbsp Tikka masala
- 2 Tbsp Tandoori masala
- 3 Tbsp Chicken masala
- 1 tsp Durban masala
- 1/4 cup tomato sauce
- Salt to taste
- 1 Tbsp olive oil (for cooking)
For the Vegetables
- 5 carrots, thinly sliced lengthwise
- 1 bunch spinach, washed and shredded
- 1 onion, finely chopped
- 1/4 cup fresh cilantro (dhania), chopped
- 1 tsp sugar
- Salt and pepper to taste
For Serving
- Beetroot slices
- Juice of 1/4 lemon
Instructions
- Pat chicken breasts dry.
- Mix all masala spices with tomato sauce and salt.
- Rub the paste into the chicken, coating well.
- Cover and refrigerate for 30 minutes.
- Heat a griddle pan with olive oil.
- Pan-sear chicken for about 3 minutes per side until cooked through.
- Remove from heat and let rest.
- In a pan, sauté onion until soft.
- Add carrots, spinach, sugar, salt, and pepper. Cook until tender.
- Stir in fresh cilantro just before removing from heat.
- Place chicken breast on the plate.
- Top with spinach and carrot mix, then add beetroot slices.
- Squeeze lemon juice over before serving.
Notes
Created, prepared, tried, and tested by Nazley
Healthy, easy, and bursting with flavor. Pan Seared Succulent Chicken Breast is the dinner you’ll want on repeat.
Pan Seared Succulent Chicken Breast with Spinach Carrot Sauté is a flavorful, healthy recipe that delivers bold masala spice with every bite. The juicy chicken pairs perfectly with fresh vegetables, making it a quick and satisfying dinner option
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