We are pretty big fans of sauté/stir-fry meals at our house. These savory dishes are usually pretty simple to prepare and easy to warm up again as leftovers. And did I mention it’s my husband’s favorite way to eat vegetables? So, of course I make something like this as often as possible.
This is probably our favorite version yet.
The beauty of this meal is that it can be easily altered to match what you have on hand. I never make it the same way twice but we’ve enjoyed it EVERY time (and we’ve been eating it for over a year now). And the ingredients are very simple: vegetables, pastured chicken, sea salt and pepper. The strong flavors of the vegetables and the savory chicken complement each other so well that no other seasonings or spices are really needed.
Add a good dab of coconut oil, olive oil, ghee or fat of choice to the skillet and heat to medium. Add a coarsely chopped onion and/or bell pepper. You can substitute one for the other if needed. I didn’t have an onion this time around so I just used two bell peppers (see picture below). I wouldn’t recommend omitting both vegetables though as these add so much flavor. And make the pieces as big or small as you like. I usually opt for big because it’s quicker.
Let the onion/pepper cook for about 5-7 minutes and then add the next group of vegetables. These should be vegetables that take a bit of time to cook (ie not greens, broccoli, etc). I generally add some sort of winter squash such as butternut or acorn, and another root vegetable such as a turnip (rutabaga or parsnip would work too). Prep tip: If you are running short on time, prepare the squash the night before or see if you can find it pre-cut in the grocery store. But if neither of these are an option, you could substitute one to two sweet or regular potatoes.
Continue cooking until the vegetables are just beginning to get soft. Then add boneless, skinless chicken (breast, thigh, tenderloin—whatever you prefer) and continue cooking. You can either cut the chicken up in pieces or just separate it as you go (which is what I normally do).
After a few more minutes, add the next vegetable, which should be a vegetable that cooks more quickly. I usually add something like zucchini, yellow squash, mushrooms, broccoli…this time I added zucchini.
Once the chicken is fully cooked and the vegetables are soft, turn the heat down to low and add chopped greens (spinach, kale, collard greens, chard, etc), sea salt and pepper. For added flavor and nutrients, I like to add two to three freshly minced garlic cloves, but this is optional (it will taste great either way!) Continue to simmer the mixture until the greens have fully wilted (usually five to ten minutes).
You can serve this over rice or just as it is (which is usually what we do).
Chicken Veggie Sauté (Makes 3-4 Servings)
- 1 onion, coarsely chopped
- 1 bell pepper, coarsely chopped
- 1/2 of a winter squash (butternut, acorn, etc), peeled and cubed
- 1 turnip (or root vegetable of choice), peeled and cubed
- 1-2 zucchini or yellow squash, chopped
- 1 bunch of greens, chopped
- 2-3 cloves of garlic, minced (optional)
- 1 lb to 1.5 lbs of boneless, skinless chicken (cut into cubes if preferred)
- Coconut or olive oil (or fat of choice)
- Salt and pepper to taste
- Optional add-ins and/or substitutions: Sub sweet or regular potatoes for the squash; sub mushrooms or broccoli for the zucchini
Place oil or ghee in a large skillet and heat to medium. Add onion and pepper and cook for approximately 5-10 minutes. Add cubed squash and turnip and cover; continue cooking until vegetables begin to soften (10-20 minutes). Add chicken and cover, stirring occasionally (if chicken is not previously cut, shred with spatula as it cooks) After 5 minutes or so, add zucchini and cover, stirring occasionally. Once chicken is completely cooked and vegetables are soft, turn heat down to simmer and add greens, sea salt, pepper and minced garlic. Cover and simmer until greens are wilted and soft.
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