Chicken and Vegetable Sauté

As a preliminary preparation, dice the potatoes, carrots, peeled zucchini, and green peppers into equal-sized cubes or julienne strips.

Pour 2 tablespoons of extra virgin olive oil into a wide pan and heat. First, add the hard vegetables, which are the carrots and potatoes, and sauté over medium heat for approximately 5-7 minutes.

Then, add the chopped zucchini and green peppers to the pan. Continue sautéing by stirring until the vegetables soften slightly. When the vegetables are nearly cooked, add black pepper and salt, then remove from the heat.

In a separate pan, begin sautéing 600 grams of chicken breast, cut into cubes or medium-sized pieces, over high heat. Cook until the chicken releases its juices and they evaporate.

When the chicken has completely released its juices and starts to brown slightly, add thyme, cumin, red pepper flakes, and salt. As a chef's suggestion, balance the flavor by adding a few drops of freshly squeezed lime juice at this stage and toss for another 1-2 minutes.

Transfer the sautéed vegetables you prepared to the pan with the chicken and sauté together over low heat for 2-3 minutes so that the flavors of all ingredients meld together, then serve hot.