Here is a quick fix dinner that I make in a cast iron skillet and bring from stove top to table to serve. Greek inspired, you can top with chopped black olives and fresh snipped basil or marjoram. Eat as is or spoon over cooked quinoa (CORE Plan) or spiralized zucchini/yellow squash (ADVANCED Plan).
Tomato Chicken Skillet
Makes 4 Servings
4 free-range organic chicken breast halves (boneless, skinless)
Sea salt and fresh black pepper (to taste)
1 Tbsp coconut oil
1 1/2 cups zucchini, sliced (can use frozen)
3/4 cup green pepper, sliced
1 white onion, sliced and separated into rings
3 cloves garlic, minced
1/4 tsp fresh ground black pepper
1/4 cup filtered water
14 oz organic crushed tomatoes (homemade or jarred is best)
1/2 cup organic feta cheese, crumbled
It sounds wonderful!
It sounds wonderful!
Oh YUM! This is just what I need after way, way too many vacation days.
Absolutely girls! Enjoy! :)
Absolutely girls! Enjoy! :)
Thank you for providing your readers with tips and wonderful, yummy recipes to make! Just to let your Manitoba, Canada readers know that Sangster’s Health Food stores are having a sale on organic, virgin coconut oil! Stock up! :)
Great tip! Thank you! I shared on FB, too :)
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