Sometimes the simplest recipes are the most enjoyable. We topped this phytonutrient-rich vegetable medley with protein packed chicken for a delicious grain free dish. Pair this with our Blackberry-Thyme Tonic for a special night in.
Prep time: 20 minutes
Cooking time: 30 minutes
1 6-8 ounce chicken breast (or use leftover chicken)
¼ cup olive oil
1 cup onion, sliced
2 cups (about ½ pound) mushrooms, sliced (oyster, crimini, or button)
2-3 garlic cloves, sliced thin
1 cup cooked chickpeas
1 pound of fresh spinach
sea salt, to taste
½ a lemon
Preheat the oven to 350°F.
Place the chicken breast in an oven proof skillet, drizzle with 1-2 tablespoons of olive oil, and sprinkle with sea salt. Place in the oven and cook for 10-12 minutes, or until cooked through. Remove from the oven, set aside to rest.
While the chicken cooks, heat a large skillet over medium-high heat, add a few tablespoons of olive oil, then once hot, add the onion and mushrooms. Cook, tossing often to avoid sticking for 2-3 minutes before adding the garlic. Cook until the garlic is fragrant then add the cooked chickpeas and toss to incorporate.
Place a handful of spinach into the pan then add a few tablespoons of water and cover. Allow the spinach to wilt, adding more as it shrinks down.
Split the vegetable mixture between two plates, then slice the chicken and divide. Squeeze some lemon over the top of the dish and serve.
Recipe by Frank Giglio
Photography by Kristin Dillon