Smoky Chicken with Rainbow Vegetable Sauté and Crunchy Almonds
Serves: 3 servings
Ingredients:
13
Savor a flavorful dish of tender chicken breast strips infused with smoky paprika, nestled in a vibrant medley of diced root vegetables, collard greens, and finished with a sprinkle of coarsely chopped almonds. This dish is a delightful balance of textures and flavors that will surely impress your guests.
Ingredients
Ingredients | |
|---|---|
| 1⁄2 | pound Boneless, skinless chicken breast |
| 1 | Large beetroot, diced |
| 2 | Small turnips, diced |
| 1 | Carrot, diced |
| 1 | Zucchini, diced |
| 1 | Onion |
| 4 | Collard green leaves |
| 1 | Clove of garlic |
| 1 | teaspoon Smoked paprika |
| 1 | teaspoon Ras-el-Hanout Moroccan Spice Blend |
| 1 | Handful of raw almonds |
| Olive oil for cooking | |
| Salt and pepper to taste | |
Instructions
Preparation and Cooking | |
|---|---|
| 1. | Begin by preparing the vegetables. Chop the onion into half moons, and dice the beetroot, carrot, zucchini, and turnips into small 1/2-inch cubes. |
| 2. | Next, cut the chicken breast into strips. In a pan over high heat, drizzle olive oil, add the chicken pieces, and cook for 6-8 minutes. Halfway through, reduce the heat to medium, and stir frequently. Add the smoked paprika, ensuring all pieces are coated. Remove the chicken from heat and transfer to a plate. |
| 3. | In the same pan, add more olive oil and cook the onion for 4-5 minutes. Add the diced root vegetables, minced garlic, and ras-el-hanout spice blend. Continue cooking until the vegetables are tender, about 10-15 minutes. |
| 4. | Prepare the collard greens by chopping them into strips. Add the collard greens to the vegetables when almost done, stirring constantly until they reduce in size. |
| 5. | Add the cooked chicken back into the pan, combine with the vegetables, and top with a handful of coarsely chopped almonds. Serve immediately. |
Published on Aug 06, 2024 by Luminița