Herb Crusted Chicken over Vegetable Stir Fry

• 200 grams Chicken breast
• 5 Basil leaves, minced
• 1 cup cherry tomatoes
• 1 cup mushrooms, diced
• 200 grams long green beans
• 2 carrots, chopped

1. Cut fat off chicken breast and season with salt and pepper.
2. Heat a tbs of olive oil in a wok and add the green beans and carrots.
3. (They will need 30-45 mins to soften)
4. In the meantime mince the basil and parsley together.
5. Cut the cherry timatoes in half.
6. Heat a skillet and add a tbs.
7. of olive oil.
8. Add the basil and parsley and cook for 2 minutes.
9. Add the tomatoes.
10. Cook for another 2 minutes.
11. Add the chicken.
12. Cover the skillet.
13. Cook for 5-7 minutes on each side.
14. Add the mushrooms to the wok while the chicken is cooking and season the vegetables in the wok.
15. I used chili flakes, salt and pepper.
16. When the mushrooma have softened and the chicken is cooked, serve.

chicken breast, basil, cherry tomatoes, mushrooms, long green beans, carrots

Taken from cookpad.com/us/recipes/356064-herb-crusted-chicken-over-vegetable-stir-fry (may not work)