Vegetable Chicken Skillet

Ingredients

• 500 g chicken breast fillet
• 2 small zucchinis (150 g each)
• 2 red bell pepper caps
• 400 g Broccoli
• 1 Garlic clove
• 1 handful parsley
• 1 tbsp Olive Oil
• 1 tsp Sweet paprika powder
• 1 tsp Herbes de Provence
• 1 tbsp Lemon Juice
• Pepper
• Salt

Instructions

1. 1.

   Pat chicken breast fillet dry with paper towels and cut into bite-sized cubes. Peel, wash, halve zucchinis lengthwise and slice them. Clean, wash, seed bell peppers and dice them. Wash broccoli and break into small florets. Peel garlic and finely chop it. Wash parsley, shake dry, pluck leaves and roughly chop.

2. 2.

   Heat oil in a large skillet. Brown chicken cubes over medium to high heat for 5–6 minutes until golden brown all around. Remove and set aside.

3. 3.

   Add broccoli, zucchini and bell pepper to the skillet and cook in remaining oil over medium heat for 5–7 minutes, stirring occasionally, until vegetables are tender yet still firm.

4. 4.

   Return chicken to the pan, add garlic and spices, and cook everything together over medium heat for 1–2 minutes.

5. 5.

   Season with lemon juice, pepper and a pinch of salt. Before serving sprinkle fresh parsley over the vegetable chicken skillet.