Easy spring chicken

Easy spring chicken

Apr 18 2020


25-20 mn

Serves 5

This is really easy and kind of great for using whatever veggies I have in my fridge right now...


  • 2 large chicken breasts, boneless and skinless
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 1 pinch of chili flakes
  • 1 zucchini
  • 1 cup of mushrooms
  • 1 orange bell pepper
  • 2-3 celery stalks
  • 1 cup of cherry tomatoes
  • 2-3 cups of spinach
  • 1 tbsp of ghee
  • 1-2 tbsp of olive oil
  • 2-3 cups of spinach


Cute the chicken in smallish size pieces ( it will cook faster) and season it with salt and pepper. In a medium pot, melt 1 tbsp of both ghee (or butter0 and olive oil and brown the chicken on each side so it gets golden brown. Remove it from the pot onto a plate and cover with foil while you prepare the rest. Sauté the garlic, shallots, chili flakes, with all the veggies. Cook on medium fro 5-10 minutes until veggies soften a bit. When that happens nestle back the chicken into the pot and finish cooking it with the lid on for another 5-10 minuets of unity inside temperature of chicken reaches 165F. Throw in the spinach and put lid back on a couple of minutes before serving.

You could serve this like that or with rice or any kind of grains!

This dish can also be made in either an instant pot or slow cooker if you have one. For the instant pot, you start on sauté mode and follow the steps, then cook the veggies with chicken on pressure cooker  3-4 minutes. For the slow cooker assemble it all on high for 4 hours.  Bon appétit!

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