Chicken Primavera Bowl

Main dish | May 15, 2015 | By

Chicken Primavera Bowl
  1. 4 chicken breasts, boneless skinless (4-6 oz per breast)
  2. 1/2 teaspoon sea salt
  3. 1/4 teaspoon black pepper, freshly ground
  4. 2 tablespoons olive oil, extra virgin
  5. 4 medium garlic cloves, minced
  6. 1 medium onion, red, thinly sliced
  7. 1 medium bell pepper, red, seeds removed and sliced
  8. 1 medium bell pepper, yellow, seeds removed and sliced
  9. 1 medium zucchini, trimmed and thinly sliced
  10. 3 cups spinach, baby, or shredded kale
  11. 2 tablespoons parsley, fresh, chopped
  12. 1 medium lemon, juiced, (about 2 tablespoons)
  1. Pre-heat oven to 350 F.
  2. Season chicken with sea salt and freshly ground black pepper.
  3. Place chicken breasts on a non-stick baking sheet and roast in the oven for 15 to 18 minutes, or until the internal temperature reaches 165 F.
  4. In the meantime, heat a large skillet over medium heat. Add olive oil when pan is hot.
  5. Add garlic and cook for about 1 minute, stirring frequently.
  6. Add onions, peppers, and zucchini and cook for another 3 to 5 minutes, or until slightly soft, but still crisp tender.
  7. When chicken is fully cooked, carefully remove it from the oven. Place on a cutting board, roughly chop and add to the vegetable mixture.
  8. Add spinach and parsley and stir with a wooden spoon just until wilted.
  9. Add salt and pepper if needed. Drizzle lemon juice over top to serve.
Hearth and Honey


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