Paleo Plan

Chicken Primavera Bowl

Chicken Primavera Bowl

Makes 4 servings

Approximate cook and prep time: 30 minutes

Ingredients

4 (4-6 oz. each) boneless skinless chicken breasts

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

2 TB. extra-virgin olive oil

4 cloves garlic, minced

1 red onion, thinly sliced

1 red bell pepper, seeds removed and sliced

1 yellow bell pepper, seeds removed and sliced

1 zucchini, trimmed and thinly sliced

3 cups baby spinach or shredded kale

2 TB. fresh chopped parsley

Juice of 1 lemon (about 2 TB.)

Instructions

Pre-heat oven to 350°F.

Season chicken with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.

Place chicken breasts on a non-stick baking sheet and roast in the oven for 15 to 18 minutes, or until the internal temperature reaches 165°F.

In the meantime, heat a large skillet or over medium heat. Add olive oil when pan is hot.

Add garlic and cook for about 1 minute, stirring frequently.

Add onions, peppers, and zucchini and cook for another 3 to 5 minutes, or until slightly soft, but still crisp tender.

When chicken is fully cooked, carefully remove it from the oven. Place on a cutting board, roughly chop and add to the vegetable mixture.

Add spinach and parsley and stir with a wooden spoon just until wilted.

Add salt and pepper if needed. Drizzle lemon juice over top to serve.

 


3 Comments

  1. Do you have some good suggestions to substitute for bell peppers? They just don’t sit well with me, love the taste but they don’t love me!
    I have to say that I have not had a bad recipe yet. You guys are awesome and I am so glad I stumbled on to this website.
    Thanks

    • Shawna – Thanks so much! Yes, maybe try broccoli or tomatoes?

  2. Karen M

    This is one of those dishes that just looks healthy when you’re cooking it. It tasted fantastic and I added a little chilli as well.

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