Vegetable Chicken Sauté with Citrus Herb Vinaigrette (GF, DF)
Ingredients
Vegetable Chicken Sauté
- 1 tbsp Avocado Oil
- 1 pound COOKED Chicken sliced (Rotisserie chicken works great!)
- 1 clove Garlic minced
- 1 tbsp Ginger grated
- 1 head Broccoli Florets separated
- 2 cups Shiitake Mushrooms sliced
- 2 Carrots julienned
- ½ medium Red Pepper seeded and thinly sliced
- ½ pound Green Beans cut into 1-inch pieces
- 2 Scallions minced
- 1 tbsp Cilantro, fresh chopped
- 1 head Purple Cabbage thinly sliced
Herb Citrus Vinaigrette
- 1 ½ tbsp Orange Juice freshly squeezed
- 1 ½ tbsp Lemon Juice freshly squeezed
- 1 ½ tbsp Lime Juice freshly squeezed
- 2 cloves Garlic minced
- 2 tsp Mustard Powder
- ¾ cup Extra Virgin Olive Oil
- 1 tsp Thyme Leaves, fresh minced
- 1 tsp Cilantro Leaves, fresh minced
- 1 tsp Parsley Leaves, fresh minced
- ½ tsp Sea Salt
- ½ tsp Black Pepper ground
Instructions
Herb Citrus Vinaigrette
- Whisk together the orange juice, lemon juice, lime juice, garlic, and mustard powder in a small bowl.
- Drizzle in the olive oil while whisking to emulsify.
- Add the thyme, cilantro, parsley, sea salt, and ground pepper. Stir to blend.
- Pour mixture into a glass container with a lid for storage. Mason jars work great! The vinaigrette will keep for 1 week when refrigerated.
Vegetable Chicken Sauté
- Heat 1 tablespoon of avocado oil in a skillet over medium-high heat.
- Add garlic, ginger, broccoli, mushrooms, carrots, red pepper, and green beans. Sauté x 2-3 minutes, until the vegetables begin to soften.
- Add the sliced, cooked chicken to the pan, mix, and continue to cook for an additional 2-3 minutes, until everything is heated through.
- Serve over a bed of raw purple cabbage and top with green onions, citrus herb vinaigrette, and cilantro.
Notes
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