CHICKEN & BROCCOLI
Coconut oil is better for you than olive oil in a way since it has more health benefits, but both are anti-inflammatory and that’s why they’ve been added to this meal. Broccoli and onion are high anti-inflammatory vegetables, and when added to the ginger, it makes a meal that is both healthy and tasty. This is an arthritis friendly meal that’s easy to make, which is why it was added under lunch. Some people prefer it for dinner.
SEE: RECIPE #11
- 1 Teaspoons Olive Oil
- 1 Teaspoon Coconut Oil
- 3 Ounces Boneless Chicken Breast, Cut
- 2 Cups Broccoli, Chopped
- 1 ¼ Cups Snow Peas
- ¾ Cup Yellow Onion, Chopped & Peeled
- 1 Teaspoon Ginger Root, Grated
- ½ Cup Green or Red Grapes
- ¼ Cup Water
Take a wok or a large skillet and heat up your oil, putting it over medium-high.
Take your chicken, adding it, and sauté it until it’s browned slightly. This can take from four to six minutes. Add in your water, ginger, broccoli, onion, and snow peas. Stir often as you continue cooking until chicken is done and the water is reduced to a glaze. The vegetables should also be tender. This may take fifteen to twenty minutes. Remember to add water when necessary. The grapes are for a garnish to be added when you plate and serve the food.
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