I had some veggies I needed to use before they expired, so I figured, why not try a dish where I just throw them all in? So, here we go, my chicken and veggies recipe!
1 tbsp olive oil
1 package of thin sliced breast fillets – chopped into squares
1/2 medium onion – chopped
1/2 stock of celery – sliced
One bell pepper (I chose red, but you can use any color) – coarsely chopped
One package of white mushrooms – sliced
Bag of green beans (sorry, I don’t know approximately how much, but you can eyeball by the picture below) – snap the edges off the green beans, but keep intact
Garlic Salt to Taste
Salt and Pepper to taste
Heat olive oil in large skillet on medium high heat, once warm toss in the garlic and sauté for 1-2 minutes.
Next add onions cook for an additional 2-3 minutes.
Add chicken next with a few shakes of garlic salt and squeeze some lemon on it.
Cook the chicken until there is no pink.
Once you have cooked the chicken add the rest of the veggies; mushrooms, bell pepper, celery, and green beans. Add more garlic salt, lemon and salt and pepper to taste.
Cover the pan and let simmer on low for 20 minutes and voila, you have a yummy – gluten free – and healthy dinner!
As a side, I made some white rice and leafy greens salad…oh and some red wine (of course).
Hope you enjoy.
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