Moroccan Stir Fry

By vdub

Ingredients

• 3-4 boneless skinless chicken breast or thigh (or more for leftovers)*
• 1 medium sized head of broccoli or 1 large bag frozen
• 3-4 carrots, very thinly sliced
• 1 onion, very thinly sliced
• 1 teaspoon cumin powder
• 1/2 teaspoon cinnamon powder
• 1/2-1 teaspoon turmeric
• salt and pepper to taste
• 1/4 cup of chicken broth (or water, or coconut milk)
• Optional toppings: raisins and green olives
• Olive oil, coconut oil or butter for sauteing.

Details

Servings 1
Adapted from wellnessmama.com

Preparation

Step 1

Chop chicken breasts/thighs into bite size pieces and saute in oil until cooked. I use coconut oil to saute.*

Add  carrots and onion and cook about 5 minutes until starting to soften.

Cut broccoli into florets and add to pan. Saute for another 3-4 minutes.

Add spices to taste and broth.

Cook an additional 5 minutes until all vegetables are tender.

*I don't eat chicken so I plan to try without or maybe use tofu