Chicken & Veggie Bowl

We're moving into the next generation of Culinary Cox Sisters!  This recipe was created by Kali Woodlief, daughter of Claire Cox-Woodlief.  It's become her go to recipe for delicious and nutritious meals!  

Ingredients:

(1) Green Bell Pepper

(1) Red Bell Pepper

(1) Yellow Bell Pepper

(1) Orange Bell Pepper

(2) Large Sweet Potato’s

(2) Large Tomato’s

(2) Bundles of Broccoli (include stems)

(2) Large Boneless, Skinless Chicken Breast’s

Up to 1/4 Cup Stir Fry Sauce (I use a splash of Trader Joe’s General Tsao Sauce or another low sodium, low sugar option)


Prep-work:

1. Preheat oven to 375 degrees
2. Wash sweet potatoes, bell peppers and broccoli in sink
3. Chop up sweet potatoes and broccoli, season with salt and pepper and combine into bakeware of your choice (I prefer baking stones)
4. Bake for 30-40 minutes and set aside when done
5. Season chicken with salt and pepper
6. Cook in olive oil on medium - medium/high heat in a pan until cooked all the way through
7. Chop and set aside
8. Chop bell peppers (rather finely if you can!) and store in separate containers
9. Chop tomatoes and put in a container
10. Put everything in the fridge!

Execution:

1. Cook some of each color bell pepper in some olive oil in a pan on medium - medium/high heat (two big scoops of each) until slightly browned on edges
2. Add some broccoli & sweet potato
3. Add some chicken
4. Add some tomato
5. Add some stir fry sauce
6. Stir!
7. Serve in a bowl and eat it!

*Sometimes I’ll add things like black beans, lettuce and/or avocado