Have you ever had any of those nights where you get home late, everyone is starving, and you need to get dinner on the table ASAP? Thanks to a lot of precut vegetables these kinds of evenings in my house no longer guarantees that we are having take-out.
1-1.5lbs boneless skinless chicken thighs (or breasts)
2 garlic cloves minced
1 package broccoli rice (from the produce section in the grocery store)
1 package butternut squash noodles (from the produce section in the grocery store)
4 tablespoons extra virgin olive oil
Soy sauce, tamari, or coconut aminos to taste
salt and pepper to taste
Add 2 tablespoons of olive oil to a sauté pan. Heat the pan, add the garlic, stir and add the chicken thighs. Cook the chicken until browned on one side. Flip and cook on the other side and add some water to the pan to help scrape up the bits of the pan. This should take about 15-20 minutes total. You want to cook the chicken through, but not dry it out. Finish cooking the chicken and put it to the side on a separate plate.
Add the rest of the olive oil to the pan. Add the broccoli rice and butternut squash noodles. Follow the directions on the package and sauté until cooked through.
Add the chicken to the top of the cooked vegetables and serve with soy sauce, tamari (gluten-free), or coconut aminos (coconut and soy-free) and a dash of sriracha if desired. If you have rice or another grain left over, you can even mix it in while the vegetables are cooking.