SIMPLE SONOMA SKILLET A LEAN AND GREEN RECIPE
I love meals that can be made in one pan! Especially those that can be done in just minutes. This week’s Throw Together Thursday recipes features the warm, rich flavors of the Southwest and is one of those Lean and Green recipes you’ll turn to time and again.
Quick, easy and delicious, it features your choice of protein (excellent use for leftovers!) and is low carb, tasty and fits with any life-style, diet or not! Kid-friendly, husband-friendly and of course, keto friendly, you’re going to love this Simple Sonoma Skillet dinner.
The “Stars” of this recipe, Phoenix Sunrise Seasoning and Roasted Garlic Oil.
20 ounces thinly sliced chicken or steak (can be cooked leftovers or uncooked)
4 teaspoons Stacey Hawkins Roasted Garlic Oil (or oil of your choice)
1 Tablespoon (one capful) Stacey Hawkins Phoenix Sunrise Seasoning
1 cup scallions (or onions if allowed on your program)
1 cup of red bell pepper, sliced thin
1 cup of yellow bell pepper, sliced thin
Add the oil to the pan and heat over medium high heat.
Add the scallions/onions and let them cook for 3-5 minutes, until browned on one side.
Add the peppers and stir.
Again, let them cook for a good 5-7 minutes until nicely browned. Have patience and just let them cook…. maybe while you’re slicing the meat and getting it ready for the next step. The key to getting great color, flavor and char on this dish is a hot pan and patience
When the peppers are soft and cooked, transfer to a dish to keep warm.
Put the pan back over medium high heat and when warm, add the sliced meat.
When the meat is fully cooked, add the peppers back to the pan and stir to incorporate (and warm up the peppers.)
Serve hot as a main dish, or over greens as a salad.
Recipe Notes & Optavia Counts
0 - Lean
1 - Leaner
0 - Leanest
3 - Green
1 - Condiments
1 - Healthy Fat
Leftover grilled London Broil is a perfect fit for this dish. You can use leftovers of any kind (chicken, pork, etc) with this dish.