Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
Fit For Fall 2012 | Pixie Murphy
2 chicken breasts, cut into 2″ pieces
1 cup broth of choice
½ large onion, chopped
2 stalks celery, chopped
½ large zucchini, chopped
½ small head cauliflower, chopped
4-6 Roma tomatoes, cut up
2 large fresh mushroom, chopped
1 jalapeno, minced
1-2 teaspoons garlic, minced
liquid or coconut aminos to taste
NTM salt and pepper to taste
In a large wok, cook chicken pieces in broth. When almost done add all ingredients and stir-fry to desired doneness.
Serves 2 for dinner with left overs for lunch the next day.
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