Chicken & Veggie Stir-Fry

It’s the season of Winter, which can only mean ONE thing..You feel like you have gained weight and have been eating too much comfort food. The holidays are over, the new year has begun, and you are ready to make a change in the kitchen. You just don’t really know where to begin, but I am here to tell you to try this easy and delicious stir-fry.

Can you really ask for a quicker meal..15 minutes? I think you can put aside that amount of time for a quick and healthy meal. It beats running through a drive-thru on your way home from work. Just do it and you will be proud.

Some health nuts might laugh and laugh, but I am calling this dish healthy. It’s healthy for my husband and I anyway and we feel better about ourselves.

Cast of Characters: squash, zucchini, red bell pepper, carrot, chicken, brown rice or noodles, thyme, cavender’s greek seasoning. salt, pepper, worcestershire, liquid smoke, and olive oil.

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To begin, pour 2 tablespoons of olive oil into a wok. If you do not own a wok, any pot/pan will work.

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Rinse, dice, and pat your chicken dry so your seasoning will stick better.

You don’t have to rinse your chicken, but chicken freaks me out.

Throw your chicken into the wok with the olive oil.

Add salt and pepper to taste.

Add cavender’s greek seasoning.

Add 1 tablespoon of liquid smoke.

Add 1 tablespoon of worcestershire.

Turn on high.

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While your chicken is cooking, chop your vegetables up.

I dice the bell pepper, squash, and zucchini..I grate the carrot with the cheese grater (my husband won’t eat carrots any other way).

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Once your chicken looks like this (about 3 minutes on high) you know it’s time.

Time for what? Time to throw in the good stuff.

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Throw in your veggies.

Add more salt and pepper to taste.

Add 1 teaspoon of thyme.

Stir around and let the heat remain on high until cooked.

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Once your veggies are cooked to your liking (we like our’s extra soft-about 10 minutes) turn the heat off.

It’s time to dish up your easy and delicious meal.

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Serve by itself, or over rice.

Last night we ate it over brown rice, but you could serve over noodles as well.

I love this recipe because you can totally change it up however you’d like. Different veggies. Different seasoning.

You name it.

I hope you enjoy and feel proud of yourself for both cooking and eating healthy!

With Love,

AO


2 Tablespoons Olive Oil

3 Whole Boneless Skinless Chicken Breasts

1 Yellow Squash

1 Zuchinni

1 Whole Carrot, Grated

1 Red Bell Pepper

Salt and Pepper to Taste

1 Teaspoon Thyme

Cavender’s Greek Seasoning to Taste

 1 Tablespoon of Liquid Smoke

1 Tablespoon of Worcestershire

Brown Rice or Noodles

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Roasted Chicken and Root Vegetables

There’s not a lot of dinners much simpler than roasting a chicken. Am I right, or am I right? To me, it is one of the easiest and delicious meals out there. It’s good for when you have a lot to do around the house and need something easy for dinner, it is easy for Sunday lunch, and it is even easy if you just want to eat it because it’s delicious.

You can use this recipe and change it however you’d like: different spices, herbs, and vegetables..they pretty much all taste great.

The Cast of Characters: whole chicken, sweet potato, russet potato, carrots, onion, salt, pepper, olive oil, worcestershire, liquid smoke , rosemary, and basil.

Roasted Chicken 1

To begin, go ahead rinse, pat dry, pull the bag out of the cavity and butterfly your whole chicken by cutting the backbone out. If you don’t know exactly how to butterfly a chicken, you can watch that here on this Youtube video.

After you cut the backbone out and have it flattened out, you can add your seasoning: salt and pepper to taste, basil (1 tablespoon), and rosemary (sprinkle until covered about 2-3 tablespoons).

Roasted Chicken 2

Add 2 tablespoons of olive oil to a pot (I use cast iron because it makes the chicken taste better. I BELIVE!!!) and throw the chicken in skin side DOWN. In the picture this is skin side UP. Sear it on high for 6 minutes, then flip it over to skin side UP.

Roasted Chicken 3

Now, dice up your vegetables.

Roasted Chicken 4

Throw them into a plastic bag and add: 1-2 tablespoons olive oil (just enough for the herbs and spices to stick), 2 teaspoons of salt, 2 tablespoons of pepper, 1 teaspoon rosemary, and 1 teaspoon of basil. Seal the bag and shake, shake, shake until combined.

Roasted Chicken 5

Throw your veggies into the same pot as your chicken. Now for the good stuff: add 2 tablespoons of liquid smoke and one tablespoon of worcestershire. Stir the veggies around.

Roasted Chicken 6

Put into a 350 degree oven for 1 hour 10 minutes, uncovered.

Then, COVER with a lid for 30-45 minutes until veggies are soft.

You can cut up the chicken afterwards, or serve it whole. I serve it whole because it literally falls off the bone. It is soooo delicious and flavorful. My mouth is watering as I type this!

Roasted Chicken Final

Again, this is so easy! Your family will love it and it’s healthy!

ENJOY!

With Love,

AO


1 Whole Chicken, Rinsed and Patted Dry

Salt and Pepper, to taste

Basil, 1 Tablespoon

Rosemary, 2 Tablespoons

Liquid Smoke, 2 Tablespoons

Worcestershire, 1 Tablespoon

Olive Oil, 2 Tablespoons

Veggetables:

1 Sweet Potato, diced

1 Russet Potato, diced

1 Yellow Onion, Sliced

2 Carrots, Quartered

Olive Oil, 1-2 Tablespoons

Salt, 2 Teaspoons

Pepper, 2 Tablespoons

Rosemary, 1 Teaspoon

Basil, 1 Teaspoon