- Prep Time 15 min
- Cook Time 35 min
- Score 10/10
I don’t know how but I always nail the chicken! Perhaps because it’s not a difficult meat to cook.
For the record, chicken is the less difficult protein to cook with because:
– it can be cooked in a variaty of flavours so you can give this meat the taste you want
– it can be cooked in many many ways: fried, baked, boiled, grilled
– it goes well with any kind of garnish: vegetables, carbohydrates etc
– it’s a “quick cook” meat
Here is a simple dish that you can also nail! 😉
- Chicken breast
- Vegetables: red peppers, broccoli, onion, zucchini
- Dijon mustard (coffee spoons)
- Olive oil (2-3 table spoons)
- Balsamic vinegar (1 table spoon)
- Soy sauce (2 table spoons)
- Bread (2 slices)
- Salt, pepper, red paprika powder, coriander, parsley
- Pan or grill
How I did it:
The chicken breast, I mean. Clean and carefully cut it into tiny squares. Add salt, pepper, red paprika. Prepare the pan or the grill – get it to heat. Once you are happy with the heat, add olive oil and then drop the meat. Pay attention because the slices are tiny and you do not want to overcook the meat and get dry chicken at dinner.
I chose the vegetable garnish but you can go with any other ingredients: rice, noodles (and make the famous chicken noodles) etc
Chop the onions and drop them into the wok (add olive oil before of course). Let the onion get the golden color you are looking for and in the meantime chop the red perppers and the zucchini.
Mix the onions, add salt and pepper and then add the other vegetables as well.
Prepare the broccoli by gently cutting the “flowers” – wash each of the broccoli flower. Mix the vegetables that are already into the wok again and 10 minutes before these are ready add the broccoli as well.
Do not forget to add salt, pepper, parsley and coriander - you must nail the seasoning. Add the balsamic vinegar as well – taste, taste, taste. 10-15 minutes after adding the broccoli, the garnish for your squares should be ready and juicy.
Back to the chicken squares
Check the squares 5 minutes after you dropped them into the pan and turn them on the other side, if necessary. Add the soy sauce – I personally love the soy sauce added to the chicken, it just give an extra and bold flavor. Once you are happy with the color of the chicken, the smell and the taste, these beautiful protein squares are ready to go!
Just be creative on the plate
I added a little bit of Dijon mustard on each of the chicken squares. And also, because there are no other carbohydrates in this dish, I took the liberty to make 2 slices of toasted bread.
Me gusta! 🙂