- 2 chicken breasts, pounded to 1/4″ thickness
- Salt and pepper
- 1 tsp coconut oil
- 1 clove garlic, crushed
- 1/2 tsp dried rosemary
- 2 tbsp diced roasted red pepper
- 1 whole red pepper diced
- 4 cups baby spinach leaves
- 1 cups of mushrooms
- 2 tbsp grated parmesan
1.Season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside.
2. Add the oil, garlic, rosemary, both types of red pepper, mushrooms, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Spoon 1 tablespoon of parmesan on each chicken breast.
In the picture, I also have broccoli that I cooked by steaming and a brown rice quinoa mix.