ORGANIC SAUTEED CHICKEN, VEGGIES AND BLACK BEANS ON GLUTEN FREE BROWN RICE PASTA – WENDY BLANCHARD, M.S., CHHC

In keeping with my ongoing healing, and everyday holistic healthy lifestyle, I prepared a delicious organic meal packed with protein, organic garden veggies, and healthy gluten free brown rice pasta. It was just what the health counselor ordered! Oh wait…that’s me! Yes, I am healing from severe systemic inflammation that even affected an injured knee, and so with my homeopathy, rest, tons of water (of course! always!), sunshine, and supplements, a girl’s got to have a very healing and yummy meal! Of course, you can just eat healthy even if you’re not healing from an illness, so enjoy!

INGREDIENTS:

1 lb. organic chicken breasts, cut into cubes
2 large organic tomatoes, cut
1 large organic zucchini, sliced
1 large organic red bell pepper, sliced
1 can organic black beans, drained
2 T. Adobe seasoning, organic
1/2 t. Black pepper, organic
pinch of Himalayan salt
1 t. dried basil, organic
Paprika, organic to sprinkle
2 T. olive or avocado oil
2 T. gluten free Teriyaki sauce

INSTRUCTIONS:

Heat oil in pan. In the meantime, season chicken with Adobe, Black pepper, salt, basil and paprika. Sauté chicken for about 3 minutes, then add in veggies, beans and Teriyaki. Cover, and stir every couple of minutes until chicken is white inside and veggies are soft…about 8-10 minutes.

Serve over gluten free brown rice pasta. When cooking the pasta, add in a pinch of Himalayan salt and 1 T. olive oil to prevent sticking.

To your good health!

Love and blessings,

Wendy

 

chicken and gf pasta   chicken and pasta

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