Veggies Galore with Chicken & Parmesan

Some days after I’ve had a hard work out- OK, or it’s a certain time of the month, I just want to eat A LOT. It doesn’t typically matter what, but I want QUANTITY.  Today, both of the afore mentioned issues happened to coincide on the same day and I came home ravenous for a very large plateful of … well, I didn’t have dorritos, chocolate cake or cheeseburgers quickly on hand so I decided on…( WHOMP WHOOOMP) a skillet full of veggies! Not exactly what I was craving, but a bit of butter and Parmesan transformed this into DELICIOUS!

This is such an easy recipe that anyone could make. I feel silly even posting this on here but it was SO AMAZING so I decided to share! :) This would be great over a bed  of quinoa too!  Happy Cooking!

 Veggies GALORE with Chicken & Parmesan

1 chicken breast

1/4 purple onion

3 garlic cloves, minced

2 cups carrots (I had some all-natural pre-cut ones on hand)

2 zucchinis, sliced

2 cups spinach, cut thinly

1 cup kale, minced

In a large skillet, cook the chicken, onion, garlic and carrots in about a tablespoon of butter until the chicken is cooked.  I only used garlic salt to season but use your favorite seasonings. You could use coconut oil instead here but there is something magical that happens to veggies when a little salted sweet cream butter is involved…

I dumped the rest of the veggies in the skillet and cooked (with a little more butter I confess… zucchini becomes a dessert with a little butter lightly sauteed…) until the zucchini was tender, a few minutes. If I had better planned ahead, I would have added the kale and spinach only the last 30 seconds of cooking.

At this point I spinkled parmesan cheese on top and served up a HUGE PLATE for myself.

and didn’t feel bad one bit. :)