Remember when I used to post recipes? Like, all the time? No? So you’ve been reading for about the past year then. 🙂
Yeah, in its infancy, this blog was packed with recipe posts for healthy party of one dishes that I whipped up for myself almost nightly. Now? Not so much.
I mean, I still eat (duh), but my recipe inspiration has been seriously lacking. And I was making good stuff back in the day, so I have no idea why I stopped. Anyway, I felt inspired the other night and pulled together this light, fresh summery dish from the randomness I found in my fridge, and you know something? It wasn’t half bad. In fact, I’m going to go ahead and say it was incredibly delicious.
Hmmm . . . I’ll call this one
Kitchen Sink Stir Fry
Serves 1-2 (a ha-uge portion for one . . . )
1 chicken breast, diced
1 tsp. olive oil
1/2 medium onion, sliced
1 tsp. minced garlic
1 zucchini, quartered and diced
6 baby carrots, julienned (or diced)
1 ear of corn, cooked and cut off the cob
1 cup canned diced tomatoes in juice
1 handful spinach
1/4-1/2 cup cooked quinoa (depending on how much you like)
2 T. crumbled feta (Trader Joe’s Mediterranean Feta is amazing)
salt and freshly ground black pepper
Heat olive oil over medium heat in a large skillet. Add chicken, season with S&P, and cook about 5 minutes. Add in onion and garlic and cook 5 more minutes. Add in zucchini and carrots, season with more S&P, and cook 3-5 minutes, until carrots have softened a bit. Add in corn, tomatoes, and spinach and cook just until spinach is wilted.
Serve over quinoa, sprinkle with feta, and crack a little fresh pepper over the top–done!
So I obviously forgot the feta in these photos, but you can imagine it for me, right? K, thanks.
This was easy, fresh, and filling. You could definitely use whatever veggies you have on hand–or prefer–to throw this together for yourself in no time!
What are you eating this weekend?