I'm one of those chef's that doesn't measure when I cook! Yeah, I know, makes it tough because people are always asking for recipes, but I have no measurements to give them. So I'm going to attempt to do a little better with the recipes I post here!
1. Melt 1 tbsp. coconut oil in a skillet over medium heat. Add 2 raw chicken tenders that have been diced and begin searing them.
2. Add about 3 tbsp. diced green pepper, 3 tbsp. diced red pepper and 3 tbsp. diced red onion
cook and stir till the veggies start to soften.
3. Add about 4 medium button mushrooms cleaned and diced. continue stirring and cooking till mushrooms get softer.
4. Add a couple handfuls of fresh spinach, 1/2 tsp dried basil and 1/8 tsp red pepper flakes.
Season to taste with salt and pepper. I use Pink Himalayan salt. Continue cooking till spinach is wilted but still bright green.
Yields 1 serving
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