Today’s been the best day so far on this Whole30 journey. No headache. More energy than the last few days. But that could be because I slept in.
Breakfast was not boiled eggs. Yay!
The boyfriend and I are going to a music festival this weekend, so we have to pre-eat and survive the no booze law of Whole30.
So I made this after we lounged in the pool for a little while.
- Chicken cutlets
- Salt and pepper
- Garlic powder
- Onion, sliced
- Bell pepper, sliced
- Garlic, chopped
- Zucchini, diced
- Yellow squash, diced
- Balsalmic vinegar
Sauté the chicken in coconut oil. Season the chicken liberally wit salt, pepper and garlic powder. Cook until golden brown, remove from pan and set aside.
Add sliced onions, sliced bell peppers, chopped garlic, diced zucchini and yellow squash into the pan you cooked the chicken. Sauté until veggies are soft and starting to brown a little bit.
Add the chicken back into the pan of veggies. Pour in some good Balsalmic vinegar and let it cook down to create a sweet sauce.
Plate it up and enjoy.
This is absolutely delicious. I used a Balsalmic vinegar I got at a specialty store in Eureka Springs. Worth every cent.
It’s the closest I’ve gotten to Asian type flavors. And I was thrilled to create something so delightful in the middle of the afternoon.
Currently, the boyfriend is eating cashews with salsa since his beloved chips are not compliant.
Say a prayer for us as we head into the land of music festival junk food and booze city. This will be our biggest test of willpower yet.
I’m packing snacks, but in case I find a cheese booth…..prayers and happy thoughts are appreciated.