Speed of Lightening Chicken & Veggies

If you are looking for a quick “go-to” meal when you have no time to cook, this recipe will become a favorite. It usually takes me about 10 minutes from start to finish. Get creative: add different sauces or serve it up in different ways, it’s a multi-tasker!


1 lb. ground chicken

2 tbls. olive oil

¼ cup finely diced red pepper (can also

use a combination of red & yellow  or green peppers)

2 handfuls of shredded carrots

½ small onion, finely diced

2 Tbls. each finely chopped fresh dill and fresh


½ – 1 tsp. garlic powder

Salt & pepper to taste


  1. Sauté peppers, carrots and onion in olive oil on medium high heat for about 5 minutes in a frying pan.
  2. Push vegetables to the side of the pan and add the ground chicken. Stir frequently at medium high until most of meat is no longer pink for about 6 minutes; reduce heat to low.
  3. Juices from the chicken will accumulate in the pan keeping the meat moist. Add in dill, parley, garlic and salt and pepper and continue cooking for another 5 minutes until flavors are incorporated.

Suggested servings:

  • Served over Rice Pilaf as an entrée
  • Chill and use as filling for “noshable” in lettuce cups


You can also add some Teriyaki Sauce such as “Soy Vey”. I usually start with 1 tbls. and add more to taste.


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