ALL YOU NEED:

• Boneless chicken breasts
• Preferred seasonings (I used paprika, garlic salt, cumin, oregano, basil, Mrs. Dash, black pepper, cayenne pepper, chili powder)
• Broccoli florets (frozen or fresh)
• Asparagus, chopped
• 1 carton garbanzo beans, drained
• 3 handfuls spinach
• 2 tbsp. fresh garlic
• Olive oil

 

Combine all seasonings together in small bowl. Pat dry your chicken breasts and cover both sides with seasoning rub. Add 3 tbsp. olive oil to cast iron skillet and heat over medium heat. Swirl the oil around to be sure the entire skillet is coated. Once hot, set both chicken breasts down and cook each side fore 15-20 minutes. My breasts were pretty thick and I didn’t want to cut them in half, so that’s why it took longer. If your chicken breasts are thin then cook for 8-9 minutes on each side.

In another frying pan add 2 tbsp. olive oil and heat over medium low. Add garlic and cook until fragrant. Toss in garbanzo beans and let cook until easily smashed with fork or spatula. Toss in spinach and cook until wilted or to your liking. Cook broccoli and asparagus to your liking. (I boiled my frozen broccoli and sautéed my asparagus for 5 minutes.) Enjoy! 

​Printable Recipe

​GUYS. I wanted to eat the ENTIRE pot in one sitting!

But I didn't...

Gotta have some for lunch tomorrow and maybe for dinner too?

ALL YOU NEED:

• 1 tbsp of olive oil
• 1 medium size sweet potato chopped
• 1 head of cauliflower chopped into small florets
• 1/2 of an onion chopped
• 2 cloves of chopped garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 bay leaves
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 3 cups of vegetable stock
• 1 cup of water
• 1/2 cup of non-diary milk

In a large tall pot, saute your sweet potatoes, cauliflower, onion, and garlic in oil. Begin to toss the vegetables together, making sure to not burn or brown the vegetables. I cooked my vegetables for 10 minutes on a medium low heat.

After 10 minutes add in your spices and seasonings. You can always add more spices if you like, but I wanted to let the vegetables shine. Give everything one last stir and then add in your vegetable stock, water, and milk. You want the vegetables to be almost covered by the liquids. You might need to add more or less water depending on how thick you like your soup. Some of the liquid will evaporate as you cook it.

Bring down the temperature to a slightly lower heat and put the lid on the pot. Stir every 5 to 10 minutes.

After 30 minutes your vegetables should be cooked all the way through. Take a fork and pinch your sweet potato. If it slides right off or breaks, then it is cooked all the way through. Remove your bay leaves from the soup. Turn off the heat and take your soup off the stove. With an immersion blender, slowly start to puree the mixture. If you don't have an immersion blender you can use a regular blender, but make sure to do it in small batches to prevent your soup from exploding.

Recipe adapted from www.thejackfruitvegan.com