Chicken, Spinach and Mushroom Saute

Ingredients

1 T Coconut Oil or Extra Virgin Olive Oil

6 Cloves garlic, minced

1 cup Baby Bella mushrooms, sliced

1 Zucchini, quartered and sliced

2 lbs Chicken breasts or tenderloins, cubed

1/4 tsp Sea salt

1 T Oregano

Black pepper, to taste

1/2 cup Shredded Parmesan cheese

4 cups Spinach leaves

Instructions

1. Combine the dry ingredients and cubed chicken in a ziplock bag and shake well.
2. In a 12" skillet, heat Coconut oil and saute garlic, mushrooms & zucchini for approximately 2 minutes.
3. Remove vegetables from skillet .
4. In the same skillet add the cubed chicken and spices, cook until chicken is no longer pink.
5. When chicken is cooked, add the vegetables, parmesan cheese and spinach back into the skillet.  Cook until spinach is wilted.
6. Serve over brown rice, spaghetti or serve plain.

21 DAY FIX CONTAINER COUNTS 

1 red, 1 green, 1/2 blue (serving size - 1 1/2 cups)