Weeknight meals have never been easier than this go-to easy dinner. Rorie shows us two ways to serve this satisfying, flavorful dinner, that are both super quick!
Get the recipe:
2 pounds boneless chicken cutlets cut into 1-inch cubes
1 red onion, sliced thinly
10 baby bella mushrooms, cut in half
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 cups fresh baby spinach
2 cups fresh kale
2 tablespoons avocado or olive oil
1 teaspoon toasted sesame oil
2 cubes Gefen Frozen Crushed Garlic
1 cube Gefen Frozen Ginger
1 cube Gefen Frozen Parsley
2 tablespoons teriyaki coconut aminos (or teriyaki sauce)
1 tablespoon Gefen Honey (optional)
1 tablespoon orange juice
1 teaspoon sesame seeds (optional)
salt, to taste
pepper, to taste
For the full recipe, click here!
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