Green Goddess Stir-Fry

This is one of those recipes I’ve made at least 12 times already. It’s so full of flavor, yet simple and easy to throw together. It might seem like a lot of ingredients, but be sure to follow the instructions as listed as you’ll be preparing and cooking as you go.

Makes 2 servings

Ingredients:

• r-ounce organic free-range chicken breast
• 1 small organic parsnip (about 1/4 cup)
• 1/2 of a small organic zucchini (or 1/3 of a large one)
• 1/4 of a medium-sized organic green bell pepper
• 1/4 cup of organic sweet onion
• 1/4 cup of white button mushrooms
• 2 cups of fresh organic power greens mix (baby kale, arugula, spinach, etc.)
• 2 cloves of garlic
• 2 Tbsp of low-fat feta cheese
• 1/4 cup of grass-fed mozzarella cheese
• 1-2 Tbsp of dry white wine (I personally prefer rosé in this dish)
• 2 Tbsp olive oil
• 1/2 Tbsp of grass-fed butter
• 1 Tbsp of organic lemon juice
• 2 Tbsp of grass-fed half and half
• 1/2 Tbsp of dried basil
• 1/2 Tbsp of dried oregano
• 1/4 tsp of garlic powder
• 1/4 tsp of onion powder
• Salt and pepper to taste

Directions:

1. Heat a large sauté pan over medium heat. While this heats, chop the parsnip into 1/4-inch cubes. Add 1 Tbsp of olive oil and parsnips to heated pan.
2. While the parsnips cook, chop the onion and bell pepper into 1/4-inch cubes, add to the pan, and stir. Place the garlic cloves in a garlic mincer and add minced garlic to the pan. Next, chop the mushrooms and zucchini into 1/4-inch cubes, add them to the pan, and mix them all together. Add half of the dried herbs and seasonings to the vegetables.
3. Increase the heat to medium-high. While the vegetables sauté, chop the chicken into 1/4 in chubes. Once chopped, open a circle in the middle of the vegetables, add the remaining 1 Tbsp of olive oil, then add chicken. Season with the remaining herbs and seasonings. Add salt and pepper. Cook for 2-3 min until the bottom side begins to brown.
4. Add the butter, wine, and lemon juice to the pan. Allow to simmer for 1-2 minutes to combine. Add the feta and mozzarella to the pan, stir, and allow the cheese to melt. Stir to combine with the wine and lemon juice.
5. Add the half-and-half and stir to combine (important: be sure to add this after the lemon juice and wine have cooked together with the cheese to prevent curdling of the cream). Add the greens and cook until wilted, stirring constantly. Serve and enjoy.

This dish is great topped with fresh basil and feta crumbles.