Super quick & delish meal with a bit of an Indian flare!
2 organic chicken breasts cubed
1/2 block of tofu
2 cups green beans, cut however you please
2 cups carrots, cut however you please
1/2 cup diced onion
1/4 cup minced garlic
2 tablespoons olive oil
1 tablespoon cinnamon
1 tablespoon cumin
1 teaspoon cayenne
1 teaspoon turmeric
Juice of two oranges
Splash of sherry or any cooking wine
Salt & pepper to taste
I cooked rice for Brian, I was going to do quinoa for me but the tofu & veggies were enough!! I would begin cooking rice or quinoa while you begin the meal.
If you are vegetarian or vegan get two separate pans out – if you are not but would rather have tofu – you can easily cook in the same pan.
Chop up chicken & tofu into bite size pieces…cut veggies up to desired size as well.
Put olive oil into pan, or pans, if you are cooking separate you should split seasonings, you may or may not want to add more to taste…I am completely one who try’s my meals while cooking! These measurements may be a bit off for I do a dash here & there!
Add garlic & onions with olive oil & wine to pan on medium heat – when onions turn translucent, add tofu & chicken to the pan along with veggies & spices. Pour your fresh orange juice into pan(s). Cook about 20 + minutes flipping/stirring frequently on medium heat. Make sure chicken is cooked throughly before & veggies are tender!
Enjoy your meal!