Chicken Spinach Saute

• Gluten free

• Meat

  • 2 lbs Chicken breasts or tenderloins

• Produce

  • 1 cup Baby bella mushrooms
  • 6 cloves Garlic
  • 1 tbsp Oregano
  • 2 cups Spinach, leaves
  • 1 Zucchini

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese

Found on fitmomangelad.com

Description

Ingredients

• 1 T Extra Virgin Olive Oil (EVOO) (or Coconut Oil)
• 6 cloves garlic, minced
• 1 cup Baby Bella mushrooms, sliced
• 1 zucchini, quartered and sliced
• 2 lbs chicken breasts or tenderloins, cubed
• 1/2 tsp sea salt
• 1 T oregano
• Black pepper, to taste
• 1/2 cup shredded Parmesan cheese
• 2 cups spinach leaves
• 1 T Extra Virgin Olive Oil (EVOO) (or Coconut Oil)
• 6 cloves garlic, minced
• 1 cup Baby Bella mushrooms, sliced
• 1 zucchini, quartered and sliced
• 2 lbs chicken breasts or tenderloins, cubed
• 1/2 tsp sea salt
• 1 T oregano
• Black pepper, to taste
• 1/2 cup shredded Parmesan cheese
• 2 cups spinach leaves

Directions

• In a 12 skillet, heat EVOO and saute garlic, mushrooms & zucchini for 2 minutesAdd cubed chicken and spices, cook until chicken is no longer pinkAdd Parmesan and stir until chicken is coatedAdd spinach and cook until wilted.Serve over brown rice or spaghetti squash
• In a 12 skillet, heat EVOO and saute garlic, mushrooms & zucchini for 2 minutesAdd cubed chicken and spices, cook until chicken is no longer pinkAdd Parmesan and stir until chicken is coatedAdd spinach and cook until wilted.Serve over brown rice or spaghetti squash