Chicken Primavera

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There was a season last year when my husband and I probably ate this at least 2 times a week... it's a delicious protein oriented meal complimented by a variety of vegetables. Here's what you'll need:

Ingredients:
-8-12 oz organic chicken breast or thighs
-2 organic tomatoes
-1 organic red bell pepper
-1 organic onion
-2 cups organic spinach
-1 organic lemon
-1 clove organic garlic, minced
-2 tablespoons of organic olive oil
-organic oregano and pink Himalayan salt to taste

Directions:

1. Cut up the onion, pepper, and tomatoes (I usually go for thin slices of peppers and onions, and small chunks of tomatoes).
2. Place two tablespoons of olive oil in a skillet with minced garlic, chicken (seasoned in salt & oregano), two handfuls of spinach, and the cut vegetables.
3. Cut the lemon into halves, and squeeze over all the ingredients in the skillet.
4. Cover the skillet with a lid, and cook on low to medium heat, stirring occasionally until vegetables have cooked down, and chicken is cooked through (this will depend on how thick your chicken cut is).
5. Remove from heat, and enjoy!

Serves 2-3

Tips:
-This can be served over spaghetti squash, rice, gold potatoes (pictured in the last photo above), or noodles.
-Can also be topped with feta or parmesan for a little extra kick of flavor.

This recipe is gluten-free, dairy-free, nut-free, and grain-free. It is suitable for a paleo, keto, and other low-carb diets.