Quick, summery vegetable pan with chicken strips

Ingredients for 2 servings:

• olive oil
• 200 g chicken breast, cut into bite-sized strips
• 1 onion(s)
• 1 stalk(s) leek
• 1 bell pepper(s), red or yellow
• 4 m.-sized carrot(s)
• ½ head of broccoli
• 3 spring onions
• 1 handful of cocktail tomatoes
• 3 cloves garlic
• ½ tsp sea salt
• ½ tsp Café de Paris (spice)
• 1 pinch(s) of paprika powder, hot
• 1 cup(s) water
• Soy sauce
• 1 handful of arugula

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

low-carb, super easy and very tasty

Cut the vegetables into bite-sized pieces. Slice the leek and spring onions into rings, and the onion into quarters. Heat a little olive oil and fry the chicken strips until browned and have at least a few crispy spots. Add a little more oil if necessary and sauté the onions until translucent. Add the garlic and leek and sauté. Add the remaining vegetables except the tomatoes and spring onions and sauté briefly. Sprinkle the spices over them and deglaze with the water. Put the lid on and cook for about 7 minutes. Add the chicken strips and let them simmer briefly. Stir in the spring onions and tomatoes and serve. Tip: Add a little soy sauce with the water. Sprinkle a handful of arugula on top before serving.