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Chicken and Vegetable Medley a la Brad

Orange Icon  Chicken and Vegetable Medley a la Brad

Orange Icon  Chicken and Vegetable Medley a la Brad

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Submitted by: Coach Taryn

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 3

Marinated chicken with colorful vegetable medley.

  • 3 chicken breast, skinless, organic, free-range
  • 3 clove garlic, fresh, organic
  • 1 tbs. dijon mustard, organic
  • 2 lemon, fresh, organic
  • 1/4 c. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 tsp. sea salt, unrefined and pure
  • 2 tsp. black pepper, ground, organic
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 clove garlic, fresh, organic
  • 1/2 med. bell pepper, green, fresh, organic
  • 1/2 bell pepper, orange, fresh, organic
  • 1 med. tomatoes, red, fresh, organic
  • 1/2 med. onion, red, organic
  • 1/2 onion, white, organic
  • 1 chili pepper, jalapeno, fresh, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste

Marinade: Combine 3 cloves of minced garlic, Dijon mustard, juice of 2 lemons, olive oil, salt, and pepper. Place chicken in a dish, and pour marinade over it. Let sit for at least 1 hour before cooking - allowing it to marinate overnight is best, though!

To cook chicken: Heat coconut oil in a skillet over medium to medium-high heat. Add chicken to skillet, and cook until internal temperature reaches 165°F.

Vegetable Medley: Heat coconut oil in a large skillet over medium heat. Add 2 cloves of minced garlic and diced onions. Saute until fragrant. Add remaining chopped vegetables, season with salt and pepper, and saute until veggies are tender.

Plate chicken and top with vegetable medley. Enjoy!