A quick and easy sautéed skillet filled with diced chicken, carrots and zucchini with plenty of flavorful herbs and spices.
This quick and easy skillet happens to be one of my favorite "go-to" meals on the PhazeMoldDiet. I probably made this over the last 10 years maybe 100 times and it's so delicious.
KITCHEN ITEMS YOU'll NEED
Glass, Stone or Stainless steel cutting board (avoid wood or plastic)
Silicone spatula (avoid plastics when cooking to avoid chemical toxins)
Large deep bowl for rinsing vegetables
2 Tbsp baking soda for rinsing vegetables
INGREDIENTS
Pre-Cooked Chicken Breast (My recipe for the perfect chicken breast is HERE)
1 large organic carrot or 2 medium-sized
1 organic green zucchini
1 organic yellow zucchini
1 cup of organic spinach
4 Tbps Avocado Oil
Organic garlic powder
1 dash of cayenne pepper
1 tsp celtic sea salt or himalayan pink salt
INSTRUCTIONS
Either cook the chicken ahead of time OR pull out your frozen chicken that you previously cooked and set it on the counter.
Using the deep bowl to fill enough filtered water to about half of the bowl. Place all of your vegetables in the bowl and add the 2 tbsp of baking soda. This will kill off any surface fungus that may be on the vegetables "without" killing the beneficial bacteria your gut needs.
Using your cutting board and knife chop the carrots and zucchini to about 1 inch in size. At this time, you'll want to cube up your frozen chicken as well. Also, mince up your spinach. It should resemble "herbs". I like to use my herb cutting scissors...you can check those out HERE.
3. On medium heat on your stovetop place the skillet frying pan and add your olive oil, salt, pepper and garlic powder.
4. Toss in the vegetables AND the minced spinach and stir fry them for about 10-15 minutes or until they are the consistency you are wanting. You can check for consistency by using a fork to determine how soft or hard you want the vegetables to be. One trick I use, is to cook the carrots about 10 minutes MORE first before I add in the chicken and zucchini. Carrots take longer to cook so if you do this you'll have uniform consistency in the softness of all of the vegetables at once.
