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!

For more with Rorie, watch Living Full 'n Free!