So this one was kind of different, but good. I'll call it Italian Stir-fry. Spray a frying pan with some EVOO. Add a cup of bite-sized veggies per person (I used asparagus, carrots, onion, bell pepper, and celery) and season with Mediterranean seasoning or Italian herbs, garlic powder, and sea salt (or just use garlic salt). Cook over medium heat, stirring frequently, 5-10 minutes (to desired tenderness - if they seem like they are cooking too slowly put a lid on.) While they're cooking cut chicken breasts into bite-sized pieces - 1/4-1/2 breast per person (I just use kitchen scissors for cutting because it's easy and quick). Once veggies are done put them in a bowl, then throw the chicken in the pan and cook it exactly the same way. I suppose you could cook it all together but the chicken cooks faster than the veggies and I figured the veggies might as well be cooking while I do the chicken. Plus, if you happen to have a vegetarian eating with you (which we did not) you won't poison them with your meat. Serve veggies and chicken over quinoa, or not, whatever you prefer.
#quickeasyhealthydelicious #realfood#beachbodycoach
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