Tantalizing Chicken and Vegetables Recipe
I created this recipe after working all day in the garden and needing an easy meal that was quick, healthy, and delicious. It’s a great way to use up a surplus of vegetables (either in your garden or fridge)! This is a super quick and satisfying meal that scored big in my home. It’s especially delicious with portabella mushrooms, too. *Note: if you use veggies that require a longer cooking time, simply add them at the beginning when you sauté the onion. For veggies that cook up softer, add them at the end. I serve this over soaked and steamed rice Enjoy!
Chop and brown onion and carrots in 2 T. butter with a pinch of sea salt. When onions turn translucent and carrots begin to soften, cover pan with a lid and let simmer while chopping up remainder of vegetables. This will allow carrots and onions to slightly brown. *Sautéing carrots with the onions allow them the extended cooking time needed.
Remove lid and add 1 T. Butter, chicken thighs, and ½ tsp Sea Salt. Sauté until chicken turns color and is just over half done.
Add the Soy Sauce, Lemon Juice and Honey. Stir. Add the peppers, broccoli, and tomatoes, and stir to coat them. Place lid back on pan and let cook an additional 3 minutes or so – until chicken is finished cooking. *Be careful not to overcook and make your broccoli or other veggies soggy!
Remove lid, stir, adjust seasoning with salt and pepper if desired. Serve over bed of soaked steamed brown rice and enjoy!