Lemon Rhubarb Pepper Chicken
Course
Main Dish
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
Cook Method
Stove Top
Prep and Cook Time
Quick Cook
Protein Source
Chicken
,
Poultry
Servings
Prep Time
4
25
minutes
Cook Time
25 – 30
minutes
Servings
Prep Time
4
25
minutes
Cook Time
25 – 30
minutes
Ingredients
2
bell peppers
(red, orange, and/or yellow)
4
cups
fresh spinach
1/4
cup
chives
2
long stalks
rhubarb
(approximately 1 cup)
1
Tbsp
fresh ginger
2
boneless skinless chicken breasts
2
Tbsp
extra virgin olive oil
3/4
tsp
Himalayan salt
1
Tbsp
lemon juice
1/4
tsp
lemon zest
Instructions
Coarsely chop the bell peppers and spinach. Set aside.
Finely dice the chives. Set aside.
Coarsely chop the rhubarb. Put it in a medium pot.
Peel the ginger, and finely dice it. Add the ginger to the pot.
Cut the chicken into 1 inch cubes. Add it to the pot.
Add the oil and salt to the pot. Heat on medium.
Add the lemon juice and lemon zest to the pot. Stir.
Cook for 20 minutes, stirring occasionally.
Add the bell peppers, spinach, and chives to the pot. Stir.
Continue cooking until the chicken is done. It will be tender and white all of the way through.
Recipe Notes
Serving suggestions
:
Serve over rice.
Serve with mashed potatoes (ETP recipe).