Chicken skillet: – 2 tbsp avocado oil or olive oil (divided) – 1.5 lbs chicken breast (cut into bit sized pieces) – 2 cloves garlic (minced) – 1 large zucchini – 1 bell pepper (any color) – 1/2 large red onion – 3 tbsp fresh lemon juice – 1 tbsp Italian seasoning – 1/3 cup marinated artichoke hearts – 1/4 cup kalamata olives – 1/3 cup diced cherry tomatoes – 1/2 cup feta or parmesan cheese (optional) – 3 tbsp chopped fresh mint – salt and pepper to taste Roasted Red Pepper Sauce – 1 12 oz jar of roasted red peppers (liquid drained) – 1/4 cup avocado oil or olive oil – 2 tbsp red wine vinegar – 2 cloves garlic (minced) – 1/2 cup fresh basil leave – 1/2 tsp sea salt
Begin by heating a large cast iron skillet to medium high heat.
Add 1 tbsp oil, then toss in the chicken once the pan is hot. Cook the chicken evenly until lightly browned.
CHOCOLATE CHERRY GRANOLA BARS
CAULIFLOWER MUSHROOM GRITS
SKILLET TERIYAKI CHICKEN