Plato Al Olivo Recipe

Inspired by La Loma

Time30m

Serves4

Chicken, asparagus, broccoli, bell peppers, carrots and mushrooms, sautéed in olive oil. Served with rice and house-made flour tortillas

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Ingredients

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1
Prepare the Ingredients
Wash and chop the vegetables: cut asparagus into 2-inch pieces, chop broccoli into florets, slice the bell pepper into strips, and slice the carrots thinly. Cut the chicken into bite-sized pieces.
2
Sauté the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, season with salt and black pepper, and sauté until cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
3
Cook the Vegetables
In the same skillet, add the remaining olive oil. Add the carrots, bell pepper, asparagus, and broccoli. Sauté for about 5 minutes until the vegetables are tender but still crisp.
4
Add Mushrooms
Add the mushrooms to the skillet and cook for an additional 3-4 minutes until they are soft.
5
Combine and Serve
Return the cooked chicken to the skillet, stir to combine with the vegetables, and heat through for another 2 minutes. Serve the sautéed mixture over cooked rice, accompanied by house-made flour tortillas.