Mixed Vegetables with Boiled Chicken

Today is a very special day for me. My son who is living in the United States came yesterday evening for a 10 day vacation in Lebanon. He came with his friend who loves chicken and vegetables, and since they decided at the last minute – as usual – to eat at home instead of going to a restaurant I was pressed to make something  quick, healthy and yummy at the same time for them. Luckily I had plenty of vegetables in my fridge, and boiled chicken in the freezer, so I whipped up this dish and it turned out to be a delicious meal and they enjoyed it. I hope you will too!

Ingredients:

• 500 grams boiled chicken, skin and bones removed
• 3 carrots, sliced
• 1 onion, cut into wings
• 2 cloves of garlic, crushed
• 1 cup of green beans
• 1/2 cup peas
• 3 zucchini, sliced
• 2 red tomatoes, finely diced
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon seven spices
• 1 tablespoon and a half oregano
• 2 tablespoons of butter
• a handful of halved almonds

Preparation:

• Heat the oil in a pot, fry the onion and garlic for about 3 minutes, add the sliced carrots, cook for three minutes more until nearly tender
• Add the green beans, cover the pot and let it cook for about 5 minute on low fire
• Put the tomatoes and the peas, add the salt, pepper and oregano, cover the pot again and let it simmer for about 5 minutes
• Cover it with 1 cup of water, add the zucchini and let it cook on a very low flame, until the vegetables are soft and the water evaporates
• In another pot, heat 1 tablespoon of butter and gently heat the boiled chicken until the pieces of chicken start coloring
• In a saucepan heat the remaining tablespoon of butter and fry the almonds until nice golden color
• For serving, place the vegetables in a plate, then put the chicken pieces, on the top place the fried almonds, and enjoy eating

ET VOILA..C’EST TOUT 🙂