Submitted by: Coach Taryn
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 3
Marinated chicken with colorful vegetable medley.
2 tsp. black pepper
2 tbsp. extra virgin olive oil
2 clove garlic
1/2 med. green bell pepper
1/2 orange bell pepper
1 med. tomato
1/2 med. red onion
1/2 white onion
1 jalapeno pepper
sea salt & black pepper to taste
3 chicken breast
3 clove garlic
1 tbsp. dijon mustard
2 lemon
1/4 c. extra virgin olive oil
2 tsp. sea salt
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!
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