Shredded Veggies & Chicken

chicken & shredded veggiesQuick dinner coming at-ya! I’m a big fan of shredding a handful of vegetables for the week so they are on hand for throwing together in my breakfast/lunch or dinner. I also try to grill or bake a few breasts of chicken and have them in the fridge for the same reason. This two-part recipe can be done pretty quickly if you do some prep ahead work for yourself. Aim to carve out an hour or two that you can dedicate to prepping food for the week and that will make dinner times and making lunches for the week so much quicker! Help your future-self. :)

The shredded vegetable line up; wash, peel and cut into slices that will fit into your food processor of the following
Yam
Parsnip
Turnip
(Other optional vegetables to shred: zucchini, sweet potato, carrot, onion, butternut squash)

2 Grilled & sliced chicken breasts – pre cook these to save yourself time
2 teaspoons Sea salt
1 teaspoon Pepper
2 tablespoons Chopped dried onion
1/2 teaspoon Garlic powder or 1 teaspoon minced garlic
2 tablespoons Olive oil or butter

Since you have your vegetables already shredded, in a frying pan, warm the olive oil or butter. Add in the vegetables and all the seasonings. Let it sauté on a medium low heat for about 6-8 minutes. Add in the pre-cooked grilled chicken and let them mix together for another 3-5 minutes until it is all the way heated and blended together. And done. 🙂

 

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