Are you having one of this days where you just don’t feel like making a big meal? Want to just throw some food together and be done with it?
This is the perfect recipe for you! This recipe can be prepared in under 20 minutes, uses basic ingredients you already have in your house, and is fully customizable to meet your families’ likes. Introducing…. Gluten Free Chicken Primavera!
This recipe is not a cream based primavera but rather a veggie and oil base. I feel like it makes the meal lighter and more refreshing. The recipe calls for 2 cups of chopped veggies. You can use fresh or frozen depending on what you have on hand. This recipe would also be a great use for leftover rotisserie or grilled chicken.
Ingredients
- 2 tbsp coconut oil
- 2 chicken breasts, thinly sliced
- salt and pepper to taste
- 1/2 onion chopped
- 2 cups chopped veggies (whatever you have on hand)
- 4 tbsp olive oil
- 1/2 tbsp vegetable bouillon
- Fresh oregano & basil leaves
- Lemon zest from 1 lemon
- 1/4 cup shredded parmesan cheese
- 1 12oz box of GF pasta
Instructions
- Boil pasta according to the box.
- Heat a large skillet over medium high heat.
- Add the coconut oil, season the chicken with the salt and pepper and add to the hot skillet. Cook chicken for 3 minutes per side. Remove cooked chicken from the skillet.
- Add in the onions, veggies, seasoning, and oil to the heated skillet. Stir and cook until veggies are tender. Add in the herbs, lemon zest, chicken and cheese.
- Serve over pasta.
This is your empty the refrigerator recipe. It is great to use up veggies and leftover meat. It can also be slightly different each time based on what you put in it!
Enjoy!
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