A healthy chicken meal experienced simply with onion, peppers, and mushrooms, developed by an instructor and good friend of ours who had a profound effect on my child’s (and, as a result, all of our) lives.
Mr. Rife was our TaeKwonDo instructor, who befriended my boy and invited him to play D&D with him and his pals. My boy, an extremely imaginative, creative, intelligent and reclusive one, had actually been going through some difficult times and this invite indicated the world to him. They satisfied weekly to play the video game (which took many hours) and generally purchased supper while playing, however one night Mr. Rife cooked his unique chicken meal for everybody. My boy ENJOYED it. He tasted Mr. Rife’s chicken and raved about it a lot so that we HAD to recreate it at home. Mr. Rife was a bit puzzled by my son’s reaction due to the fact that my kid ate ONLY the chicken and the rice, no peppers, no mushrooms, no onion. “You are missing out on all the taste!” Mr. Rife told him, but my ridiculous young kid did not care. He liked the tastes that the mushrooms, peppers and onions imparted into the chicken and enjoyed the taste of the chicken alone.
I want I might report that my boy has altered over the years, but no, he still eats the chicken and rice and leaves the veggies for mama to consume. This meal is simple and simple with no spices to take over, so the taste of the chicken, the mushrooms, the peppers and the onion actually shine through.
Mr. Rife no longer teaches TaeKwonDo and we no longer are associated with it either, however we still remember him whenever we make this chicken.
Scale
Active Ingredients
- 1 pound. boneless, skinless chicken breast, cut into pieces
- 1 Tablespoon olive oil (or other oil)
- 1 cup onion, peeled and chopped into portions
- 1— 3 cloves garlic, peeled and sliced fine
- 1 cup sweet bell pepper, cut into pieces
- 8 oz fresh mushrooms, cut into quarters
- 1 cup zucchini, cut into pieces (optional)
- Red Robin Seasoning & freshly ground pepper, to taste
Instructions
- In a big high-rimmed frying pan or saute pan, heat the oil over medium– medium high heat, then add the chicken. Sear the chicken on all sides, then stir in the remainder of the components.
- Lower heat to medium, cover and cook, stirring regularly, until the chicken is done all the way through (utilize a knife to cut a big hunk available to see if it is done) and the veggies hurt. Season to taste with Red Robin Spices & fresh ground pepper.
- Serve over hot, cooked rice to absorb the yummy juices. If preferred, sprinkle with feta (or a shredded Italian cheese) and toasted pinons.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright safeguarded. Please do not utilize my images without prior approval. If you desire to release any of my images, please ask. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the dish.
This recipe was shared at Munching Monday,, Red wine ‘d Down Wednesday, Gluten Free Friday, Hearth & Soul Bloghop and What to Do Weekends.