Persian Spiced Chicken with Quick Vegetable Medley

Ingredients

• •500 grams boneless chicken thighs, sliced
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon paprika
• •1 teaspoon turmeric
• •1 bell pepper, sliced
• •1 cup broccoli florets
• •1 carrot, julienned
• •Salt and pepper to taste
• •Fresh parsley, chopped for garnish
• •Juice of 1 lemon

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Season the sliced chicken thighs with cumin, coriander, paprika, turmeric, salt, and pepper.

3. 3

   Add the seasoned chicken to the skillet and cook for about 8-10 minutes, stirring occasionally, until fully cooked and browned.

4. 4

   While the chicken is cooking, in a separate pot, steam the broccoli and carrots for about 5 minutes until tender but still crisp.

5. 5

   Add the sliced bell pepper to the chicken in the skillet and cook for an additional 2-3 minutes until just tender.

6. 6

   Remove from heat, squeeze fresh lemon juice over the chicken and vegetables, and toss gently to combine.

7. 7

   Serve the spiced chicken with the vegetable medley, garnished with fresh parsley.