By Chef Selwyn Richards
For this recipe, you will need a few simple ingredients.
4 boneless chicken breasts (no skin and preferably organic)
2 broccoli heads
A rainbow of peppers from orange and red to green and yellow
Extra-pressed, extra-virgin oil
2 cloves garlic
Marinating this the night before, will work wonders with the flavors of the lime and the chicken. Mix 1/4 cup of extra-pressed, extra-virgin olive oil, the juice of the limes, two cloves of garlic, some parsley and salt and pepper to taste. Place the chicken breasts in the mixture of marinade.
Refrigerate overnight, turning occasionally. The next evening, all you have to do is stir-fry your rainbow of peppers and broccoli in a sauté pan with olive oil, garlic, salt, pepper, and garlic powder to taste.
Once the vegetables are sautéed, meaning that they are cooked through but still have a little bit of a bite to them, add the chicken to the pan, sautéing on each side until lightly browned and no longer pink on the inside.
You will have a combination of lime chicken, rainbow peppers, and broccoli. Adding a whole food, such as a legume like black kidney beans, will add to the recipe and fill up your family.
You now have a tasty, delicious, nutritious, satisfying meal — in a hurry.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: firstname.lastname@example.org or by phone at (905) 619-1059.