The quickest, clean chicken dinner… like ever.

I HATE not having my meals planned out. Monday¬†was one of those days those, where I got side-tracked with work and forgot to make a plan. Hubby was home from work and it felt like a *snow day* – so in my mind, that meant we didn’t need to eat dinner, I guess. Any way – in a mad dash for a dinner plan around 5 PM – I came up with this.

Defrost a pound of chicken breast or tenderloin if you ARE planning ahead. If not, you can cook the chicken frozen, but it will take longer! Put chicken and 2 tablespoons of extra virgin olive oil in a wok, and season with basil, oregano, and parsley to taste. Add in 1/2 yellow onion, diced – cover and cook until chicken is done – around 15 minutes. While chicken is cooking, make brown rice on the side and dice up 1/2 an avocado and 1 tomato. Toss in red wine vinegar and season with pink sea salt and oregano. Less than 20 minutes to YUM! It would seriously take you longer to get in the car, hit a drive thru and get back home (with cold, yucky food). <3


chicken pic

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