Smokey Chicken, Rainbow Vegetable Saute And Cruncy Almonds

• 1/2 pound Boneless, skinless chicken breast
• 1 Large beetroot, diced
• 2-3 Small turnips, diced
• 1 Carrot, diced
• 1 Zucchini, diced
• 1 Onion
• 4-5 Collard green leaves
• 1 Clove of garlic
• 1 teaspoon Smoked paprika
• 1 teaspoon Ras-el-Hanout Morrocan Spice Blend
• Handful of raw almonds
• Olive oil for cooking
• Salt and pepper to taste

1. Chop the onion in half moons and dice the beetroot, carrot, zucchini and turnips in small 1/2?x1/2? cubes.
2. Cut the chicken breast in strips. Drizzle olive oil in a pan on high heat, add the chicken pieces and cook for 6-8 minutes, turning the heat down to medium halfway through and stirring frequently. Add the smoked paprika, stir to coat, then remove the chicken from the heat and transfer to a plate.
3. Return the pan to the heat, add in some more olive oil and cook the onion for 4-5 minutes. Add in the diced root vegetables, the minced garlic and the ras-el-hanout and continue cooking until the vegetables are tender, about 10-15 minutes. This is when you meditate on what's happening in front of you.
4. Chop the collard greens into strips. I remove the end of the stem, roll the leaves into a bundle and slice them with a knife cross-wise. When the vegetables are almost done, add the collard greens and stir constantly until they have reduced.
5. Add the chicken back in, stir to combine and top with a handful of coarsely chopped almonds. Serve immediately.

chicken, beetroot, carrot, zucchini, onion, green leaves, garlic, paprika, raselhanout, handful of raw almonds, olive oil, salt

Taken from food52.com/recipes/24563-smokey-chicken-rainbow-vegetable-saute-and-cruncy-almonds (may not work)