Friday, June 13, 2014

Colorful Vegetable Skillet



I put 2 TBSP chicken stock and 1 TBSP coconut oil in a skillet.  I added:

1 red pepper, chopped
1 yellow pepper, chopped
1  8 oz package of shitake mushrooms, chopped
1 head of broccoli, chopped
1/2 tsp basil
1/2 tsp garlic nuggets
smoked sea salt and freshly ground black pepper, to taste

I cooked this over medium heat until crisp-tender.  It was great with http://feedinggersasser.blogspot.com/2012/12/garlic-baked-chicken-thighs.html.

This meal was quick, easy, and so healthy. Do-able!