About the Recipe
Ingredients
400 g of chicken breast
100 g carrot
150 g green asparagus
The juice of 1/2 lemon
150 g green beans
1 zucchini
Soy sauce
1 red onion
40 g of almonds
A sprig of thyme
2 tablespoons of virgin olive oil
100 g of garlic
Preparation
1. Clean the asparagus and remove the base of its stem.
2. Peel the carrots, wash and cut into strips.
3. Trim the beans and clean the garlic. Chop the vegetables.
4. Wash the zucchini and cut it into slices.
5. Peel the onion and split it into feathers.
6. Cook the carrots in salted water for 5 min, the beans for 7 min and the asparagus for 3 min.
7. Sauté the chicken cut into strips in the oil, 3 min.
8. Add the garlic, onion, almonds and zucchini and continue cooking for 2 min.
9. Add carrots, beans and asparagus and cook 2 min.
10. Pour in the lemon juice, 1 tablespoon of soy sauce and washed thyme, sauté for about 2 more minutes and serve.