In a food bag, place the chicken, balsamic cream, and a few basil leaves. Tie the bag and mix well. Let it marinate in the refrigerator for two hours.

In a pot, bring 900 ml of water to a boil with salt. Once boiling, reduce the heat and add the rice. Stir in a little olive oil or butter and cover the pot. Let it cook for about 25 minutes until it absorbs all the liquid.

Remove the chicken from the refrigerator, cut it into small fillets, and season with salt.

In a skillet over high heat, add a little olive oil and cook the fillets for 1 minute on each side.

In another skillet over low heat, add a little olive oil and sauté the sliced onion for 5 minutes. Add the roughly chopped mushrooms, sliced bell pepper, thinly sliced zucchini (removing the flesh), sliced broccoli, and cut asparagus.

Once the vegetables soften slightly while remaining crisp, turn off the heat and add the chicken, breaking it into small pieces with your hands.

Add some basil leaves, freshly ground pepper, a little more balsamic cream, and salt if needed.

Mix well and serve with the rice. Enjoy!