I threw together an amazing meal tonight on the fly. Lucky for me I can raid the garden to get my veggies… and raid it I did!
I made enough to feed four or in our case two for dinner tonight and two for lunch tomorrow. Hello brown bag!
Brown rice (2 cups cooked) I cooked mine with rosemary because I can’t cook anything without a little something.
3 Chicken breasts (chopped into bite size pieces)
3 cups chopped cabbage ( I used what I had left over from making cabbage rolls the other day)
Jalapeno peppers (I used 3 because the ones I got aren’t that spicy)
2 cups chopped mushrooms
2 cloves garlic (chopped)
A handful of Cilantro (that is a unit of measurement in my kitchen)
Greens of choice ( I used collard greens, spinach, kale, and swiss chard)
A few radishes and their leaves
A sprig of fresh thyme
A couple sage leaves
A couple Thai basil leaves
About a tablespoon of fresh oregano
1 tbsp arrowroot
1 tbsp ground ginger root (man how I wish I had some fresh on hand)
A splash of lemon juice
1 tbsp coconut oil
Please start your brown rice first as it will take approximately 45 minutes to cook.
Put coconut oil in pan on med-high. Once oil has melted, add chicken and let cook for a couple of minutes.
Add cabbage, stir and let cook for a couple minutes
Add jalapenos, stir and let cook for a couple minutes
Add mushrooms,stir and let cook for 1 minute
Add radishes, stir
Add cilantro, sage, thyme and greens and stir. (I ran a knife through mine so they would be bite size)
Your pan will seem overly full, don’t worry, it will cook down shortly.
Add a splash of lemon and stir to spread.
Add ground ginger and stir.
Take notice of all the juicy goodness in the bottom of the pan… it is the base for your sauce.
Dissolve the arrowroot in a little water and pour into pan. It will thicken quickly, so stir until it does. Once thickened, remove from heat. Your sauce should have completely coated your dish. Your meal is ready to serve!
Serve warm with brown rice and enjoy!