Stir‑Fried Chicken with Vegetables

Ingredients

• 2 chicken breast fillets (150 g each)
• 3 tbsp olive oil
• 1 tsp Ras el‑Hanout
• 1 Red Onion
• 1 Garlic clove
• 0.5 broccoli head
• 3 small carrots
• 1 small zucchini
• 100 g mixed cherry tomatoes
• Salt
• Pepper
• a handful basil leaves

Instructions

1. 1.

   Pat chicken dry with paper towels and rub with 2 tbsp olive oil and Ras el‑Hanout. Cover and let marinate for about 15 minutes.

2. 2.

   Meanwhile peel the onion and garlic. Slice the onion into thin strips, mince the garlic. Clean and cut broccoli into small florets, trim and slice the stem. Peel carrots and slice into rounds. Wash zucchini, halve lengthwise and slice. Rinse cherry tomatoes and halve them.

3. 3.

   Heat remaining olive oil in a large pan over medium heat; sauté onion and garlic until translucent for 3 minutes. Add carrots, broccoli, and zucchini, cooking for 5 minutes. Stir in tomatoes, letting them warm for about 1 minute, then season the vegetables with salt and pepper.

4. 4.

   In a separate pan, cook chicken over medium heat on both sides for a total of about 8–12 minutes until cooked through.

5. 5.

   Arrange the sautéed vegetables on a plate, slice the grilled chicken into strips, and place atop. Shake basil leaves dry and sprinkle over the dish.