I came up with this recipe after a trip to my local farmers’ market, where I found some gorgeous, fresh produce. There’s just something so comforting in walking around, & taking in all the vibrant colors, smelling the fruits & veggies, & chatting with the farmers. One of my favorite places to be this time of year! These bowls are delicious, light, & very satisfying, & super easy to throw together for a busy week night’s dinner.
INGREDIENTS
2 tablespoons olive oil
1 LB chicken breast tenders, or boneless, skinless chicken breasts
4-5 garlic cloves, minced
1/2 large, red onion, sliced
1 organic orange bell pepper, sliced
1 organic yellow bell pepper, sliced
2 medium, organic zucchinis, sliced into rounds
3 generous cups organic spinach or kale
Juice of 1 lemon
2-3 tablespoons fresh, organic parsley, chopped
1 teaspoon each of dried thyme, basil, & oregano
salt & pepper to taste
INSTRUCTIONS
Preheat the oven to 350 degrees. Place the chicken on a non-stick baking sheet, sprinkle with salt & pepper, & roast for about 15 minutes. Meanwhile, chop all the veggies & heat the oil in a large skillet over medium. Add the garlic & cook for about 1 minute, stirring. Next, add the onion, peppers, & zucchini, & cook until slightly soft, but still crisp. Season with salt, pepper, thyme, basil, & oregano. When the chicken is roasted, chop & stir it into the skillet with the veggies. Add the spinach & parsley cooking until just wilted. Turn off the heat, add the lemon juice, & serve.
