Basic Info :

• Serves:  2 people
• Total Time:  Approx. 35 minutes (15 min prep + 10 min marination + 10 min pan-searing)
• Difficulty:  Easy

Ingredients :

• Chicken breast: 2 piece（approx. 400g）
• Broccoli: 100g
• Carrot:  1 piece
• Red & yellow bell pepper:  ½ each
• Garlic:  3 cloves
• Olive oil: 20ml
• Unsalted butter: 10g
• Sea salt: 5g
• Black pepper: 3g
• Rosemary:  1 sprig
• Lemon:  ½ piece
• Soy sauce: 5ml（optional）

Instructions :

Prep chicken breast :

Rinse chicken breast, pat completely dry with kitchen paper. Use your DRGSKL chef knife to slice horizontally into uniform 1.5cm thick fillets. The sharp blade delivers clean, even cuts. Uniform thickness ensures even cooking and locks in juices.

Marinate :

Season both sides with salt and pepper, drizzle 5ml olive oil, massage gently, marinate 10 minutes. Do not over-marinate, as it can tighten the meat.

Prep vegetables :

Cut broccoli into small florets, slice carrot thinly, seed and slice bell peppers into strips, mince garlic. Use your DRGSKL chef knife for all vegetables — uniform cuts ensure even cooking.

Sear chicken :

Heat 15ml olive oil in a pan over medium-high heat. Sear chicken fillets 2-3 minutes per side until golden. Add butter, garlic and rosemary, baste continuously with melted butter to enhance flavor and seal in juices.

Cook vegetables :

Remove chicken and rest. In the same pan, sauté carrot slices 1 minute, add broccoli and bell peppers, stir-fry over high heat 2 minutes until tender-crisp. Season with salt and pepper.

Slice & plate :

Rest chicken 5 minutes for juice redistribution. Slice diagonally into even thick pieces with your DRGSKL chef knife — the cross-section should be pink and juicy. Arrange vegetables on the plate, top with chicken slices, drizzle remaining butter-garlic sauce.

Garnish & serve :

Finish with a squeeze of lemon juice, garnish with chopped rosemary. Serve hot — tender, juicy chicken with crisp, fresh vegetables, a low-fat high-protein elegant meal.

Knife Matching :

Recommended knife :

DRGSKL Chef Knife

Why it fits :

Chicken breast has delicate fibers and demands extreme uniformity in slicing — uneven thickness causes thin parts to overcook and dry out while thick parts remain underdone. The DRGSKL chef knife with ATS-34 high-hardness steel features a sharp, straight blade that slices through horizontally in one clean stroke, producing perfectly even, smooth cuts. Uniform thickness ensures every piece reaches optimal doneness simultaneously, locking in juices and preventing dryness. One chef knife handles all meat and vegetable prep efficiently.