Thursday night clean dinner time! Teriyaki Chicken, Veggies, Rice, and Miso Soup is one of mine and Mason’s favorite comfort foods, with a side of yum yum of course!
Here’s a clean version I whipped up tonight: Mason Approved!
“Teriyaki” Chicken + Veggies
Thursday Night Dinner
2 boneless skinless chicken breasts sliced
1 medium to large sized carrot cut into matchsticks
1 medium sized zucchini cut into matchsticks
1/2 of a white onion sliced
1 clove of garlic minced
1 tablespoon of avocado oil
1 tablespoon of ghee
Dash of Salt and Pepper
Dash of Mustard Powder
1 tablespoon of coconut aminos
Prep your veggies! Once cleaned, cut, and prepped, heat large skillet on medium-high heat with avocado oil
Add minted garlic and toast until tender
Add in carrots, zucchini, and onion and cook until veggies are tender to your liking
Remove veggies from skillet and set aside in bowl
Add ghee to skillet
Season chicken slices with salt, pepper, and mustard powder, and add to skillet until cooked through, about 7 minutes
Once chicken is cooked through, add the veggies back into the skillet
Then, add in coconut aminos to the skillet
Stir it all up real good and enjoy.