Smoky Chicken with Rainbow Vegetable Sauté and Crunchy Almonds

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.

Aug 06, 2024