A quick dinner for two - all you need is some chicken fillet and a few veggies of your choice. I used sweet onion and mushrooms, but feel free to try tomato, bell pepper, or zucchini.
You can easily make it on a regular skillet - just make sure it’s non-stick or cast iron. The key here is to use as little oil as possible.
- 2 chicken fillets
- 2 medium sweet bulbs
- 2 handfuls of mushrooms
- 1/2 tsp cumin
- a pinch of paprika
- salt
- olive oil
Slice the chicken into strips, onions into half rings, and cut the mushrooms in half (larger ones into 4–6 pieces). Place everything in a bowl and sprinkle with paprika.
Grind cumin and salt in a mortar (or just mix and gently crush them together). Season the chicken and veggies with this mixture, stir well, and let it sit for 4–5 minutes.
Heat up your pan, ideally a grill pan. Once hot, reduce the heat slightly, drizzle with a bit of olive oil, and add the marinated chicken and veggies.
Cook for about 10 minutes, stirring occasionally. Make sure everything gets nicely browned.
Turn off the heat and let the meat rest in the warm pan for 2–3 minutes.
Serve with fresh herbs, pickled cucumbers or tomatoes - or even with creamy mashed potatoes.
Slice the chicken into strips, onions into half rings, and cut the mushrooms in half (larger ones into 4–6 pieces). Place everything in a bowl and sprinkle with paprika.
Grind cumin and salt in a mortar (or just mix and gently crush them together). Season the chicken and veggies with this mixture, stir well, and let it sit for 4–5 minutes.
Heat up your pan, ideally a grill pan. Once hot, reduce the heat slightly, drizzle with a bit of olive oil, and add the marinated chicken and veggies.
Cook for about 10 minutes, stirring occasionally. Make sure everything gets nicely browned.
Turn off the heat and let the meat rest in the warm pan for 2–3 minutes.
Serve with fresh herbs, pickled cucumbers or tomatoes - or even with creamy mashed potatoes.
