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Dr. Tamara Darragh

Vegetable Chicken Sauté with Citrus Herb Vinaigrette (GF, DF)

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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 2 people
Ingredients Method Notes

Ingredients
  

Vegetable Chicken Sauté
  • 1 tbsp Avocado Oil
  • 1 pound COOKED Chicken sliced (Rotisserie chicken works great!)
  • 1 clove Garlic minced
  • 1 tbsp Ginger grated
  • 1 head Broccoli Florets separated
  • 2 cups Shiitake Mushrooms sliced
  • 2 Carrots julienned
  • ½ medium Red Pepper seeded and thinly sliced
  • ½ pound Green Beans cut into 1-inch pieces
  • 2 Scallions minced
  • 1 tbsp Cilantro, fresh chopped
  • 1 head Purple Cabbage thinly sliced
Herb Citrus Vinaigrette
  • 1 ½ tbsp Orange Juice freshly squeezed
  • 1 ½ tbsp Lemon Juice freshly squeezed
  • 1 ½ tbsp Lime Juice freshly squeezed
  • 2 cloves Garlic minced
  • 2 tsp Mustard Powder
  • ¾ cup Extra Virgin Olive Oil
  • 1 tsp Thyme Leaves, fresh minced
  • 1 tsp Cilantro Leaves, fresh minced
  • 1 tsp Parsley Leaves, fresh minced
  • ½ tsp Sea Salt
  • ½ tsp Black Pepper ground

Method
 

Herb Citrus Vinaigrette
  1. Whisk together the orange juice, lemon juice, lime juice, garlic, and mustard powder in a small bowl.
  2. Drizzle in the olive oil while whisking to emulsify.
  3. Add the thyme, cilantro, parsley, sea salt, and ground pepper. Stir to blend.
  4. Pour mixture into a glass container with a lid for storage. Mason jars work great! The vinaigrette will keep for 1 week when refrigerated.
Vegetable Chicken Sauté
  1. Heat 1 tablespoon of avocado oil in a skillet over medium-high heat.
  2. Add garlic, ginger, broccoli, mushrooms, carrots, red pepper, and green beans. Sauté x 2-3 minutes, until the vegetables begin to soften.
  3. Add the sliced, cooked chicken to the pan, mix, and continue to cook for an additional 2-3 minutes, until everything is heated through.
  4. Serve over a bed of raw purple cabbage and top with green onions, citrus herb vinaigrette, and cilantro.

Notes

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