Clean Eating, Clean Life: Summer Garden Sautee Chicken

Summer Garden Saute Chicken

During the summer time, I tend to enjoy light refreshing meals. I like to take advantage of the produce that is current in season. This dish is so light, refreshing and so simple to make. As you indulge you can imagine yourself outside of farm, at a picnic table watching fire flies and the sunset. This is a dish that took a little experimenting and a little fun! You get so much flavor forming on your pallet. You get a little acidic from the apple vinegar and sweetness from the honey and fruit. Both complementing each other very nicely.

Prep time: 10 min. Cook Time: 20 min

Servings: 1 Calories: 529

Gluten Free

Dairy Free

Ingredients

1 – 6 ounce Chicken boneless skinless breast

½ cup of uncooked Quinoa

1 ¼ cups of Fresh Spinach

5-6 Medium Asparagus Stalks

1 Tablespoon Mint minced

1 Tablespoon Honey

1 ½ Tablespoon Craisins

2 Tablespoon of Olive Oil

2 oz Apple Cider

Preperation:

1. Get chicken breast and cut into ½” - ¾” cubes.

2. Place a saute pan on medium heat. Add Olive Oil and Asparagus, allow to slowly saute. Keep checking to make sure it doesn’t burn.

3. While asparagus is working in the pan. Grab a small pan and place it on medium-low heat.

4. In the small pan add apple cider, honey, mint, craisains, dried apricots, and pecans. Allow to slowly come to a slight boil.

5. Start your quinoa, follow directions on package on how to cook.

6. While the sauce is heating up and quinoa is cooking, add cubed chicken to asparagus.

7. As the sauce comes to a boil put on simmer to keep warm and make sure to stir around so craisins and apricots don’t burn and caramelize. (If the apple cider gets a little too low add another ounce)