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🍽️ Wok Vegetables with Spiced Chicken

471 kcal · 30 min · 4 servings

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
• 3 small carrots
• 1 small zucchini
• 100 g colorful cherry tomatoes
• salt
• pepper
• 1 handful basil leaves

Instructions

1. 1. Pat the chicken dry with kitchen paper.
2. 2. Rub the meat with two tablespoons of olive oil and Ras el-hanout (a North African spice blend).
3. 3. Let the meat rest covered for about 15 minutes.
4. 4. Peel the onion and garlic.
5. 5. Cut the onion into thin strips.
6. 6. Finely chop the garlic.
7. 7. Wash the broccoli and divide it into small florets.
8. 8. Cut off the hard stem of the broccoli and chop it finely.
9. 9. Peel the carrots and slice them.
10. 10. Wash the zucchini and cut it in half lengthwise.
11. 11. Slice the zucchini halves.
12. 12. Wash the cherry tomatoes and halve them.
13. 13. Heat the remaining olive oil in a large pan.
14. 14. Sauté the onion and garlic over medium heat for 3 minutes until translucent.
15. 15. Add the carrots, broccoli, and zucchini to the pan.
16. 16. Cook the vegetables for another 5 minutes.
17. 17. Fold the tomatoes into the vegetables.
18. 18. Let the tomatoes heat through for about 1 minute.
19. 19. Season the vegetables with salt and pepper.
20. 20. Fry the chicken in a second pan over medium heat.
21. 21. Cook the meat from both sides for a total of 8 to 12 minutes.
22. 22. Divide the vegetables among plates.
23. 23. Slice the chicken breast.
24. 24. Place the chicken slices on top of the vegetables.
25. 25. Wash the basil and shake it dry.
26. 26. Sprinkle the basil over the finished dish.

Nutrition per serving

• kcal: 471
• Protein: 57 g · Fett/Fat: 18 g · Carbs: 20 g