It’s all up to you and your mood!
- pre-sliced mushrooms
- 2 red peppers
- 4 zucchini
- 4 boneless, skinless chicken breasts
- one can of white cannellini beans
- one small package of lentils
- chicken or veggie broth
- evoo, grapeseed or avocado oil
- onion powder
- garlic powder
- sea salt
Chop your veggies how you like. I used a box of pre-sliced mushrooms, 2 red peppers, and 4 zucchini. Start cooking lentils according to package directions but, instead of water, use chicken or vegetable broth.
Trim the chicken breasts. Sauté the chicken in evoo, grapeseed or avocado oil. In another pan, start to sauté your veggies in a pan well-coated with oil and cook both side by side. Season chicken with onion powder, garlic powder, trocomare, sea salt and pepper. A few minutes after turning the chicken over, add about a 1/4 cup of balsamic vinegar, and turn down the heat a bit. This will make a great flavor. I usually add some water to make a juice and start slicing the chicken when still pink inside the pan so it can cook on low in that juice. When it’s about one minute away from being done, add a can of white cannellini beans to the pan with the chicken in it and cover. Turn off the heat and add the sautéed chopped vegetables when they are finished and still a bit crisp.
Let that all sit in that yummy juice and toss so it looks like the pan in my pic. Then pour it all over the lentils and voila! You can add or substitute brown rice, quinoa, or farro buckwheat for the lentils, too! At times, I do brown rice and the lentils, and it’s just fabulous. I always make enough for the kids to pack in tupperware for their school lunch, and I enjoy it myself the next day for lunch as well!!