30/01/2024
๐ช๐ฏ๐ฐ๐ช๐ฒ๐ฌ๐ต & ๐ฝ๐ฌ๐ฎ๐ฎ๐ฐ๐ฌ๐บ ๐ ๐
INGREDIENTS:
๐น900g chicken breast and thighs (skinless and boneless), cut into 2cm cubes
๐น2 tbsp of olive oil
๐นsea salt and ground pepper, to taste
๐น2 large peppers, cut into 2cm pieces (red and yellow)
๐น2 medium zucchini, cut into 1.2cm slices
๐น1 large red onion, cut into quarters
๐น225g medium fresh mushrooms, cut in half
๐น150g ripe cherry tomatoes
๐น3 cloves of fresh garlic, chopped
๐นItalian seasoning
๐นparsley, to garnish
INSTRUCTIONS:
1. Season your chicken with sea salt and pepper on all sides
2. Heat half of your oil in a large pan over medium heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 10 to 12 minutes. Set aside and cover to keep warm
3. Meanwhile, in a large bowl, add all of your prepared vegetables (apart from the tomatoes), garlic, Italian seasoning and season with a pinch of salt and pepper. Stir to coat well
4. Once the chicken is cooked and set aside, preheat the remaining oil in the same pan over high heat again
5. Add seasoned vegetables and cook for 4 to 5 minutes, or until tender-crisp
6. Return the chicken to your pan with the cherry tomatoes and stir to heat everything through
7. Sprinkle with chopped fresh parsley and serve with brown rice or quinoa
