I cook every day, and I hate repeating meals. I would prefer not to cook if I stand at the stove and recreate the same boring dish. Do you feel like that? Trust me, I know that it is difficult to be creative when you are busy with work, shuffling kids around to sports and other extracurricular activities. But if you are striving to have a healthy diet, then you need to put time aside for cooking.
The most important part of your diet is food, 80% to be exact and 20 % for exercise. I have been alive long enough to know that killing yourself in the gym and then coming home and eating any and everything that you lay your hands on will hinder your progress. Your determination to be a healthier version of you will quickly spiral and sink to all new low. So keep fresh vegetables, chicken thighs, salmon, real butter, and a good pot on deck!
- 1- 1 1/2 cups of PF Chang Kung Po Sauce
- 12 Chicken Thighs
- 2 Green Peppers
- 2 Red Peppers
- 1 Large Onion
- Extra Virgin Olive Oil
- Black pepper
- 2 Heads of Broccoli
- 1 Head of Cauliflower
- 1/2 Bag of mini carrots and cut in half
- 3 cups of spinach
- 3- 4 cups of Brown Rice
- Green Beans
- Salmon is also an awesome substitute for the chicken thighs
You have the option of cooking your brown rice in the same pot with all other ingredients or solo. I also will alleviate the chicken broth many times when making this meal. The meat will create so much liquid that adding more seems pointless.
Place pot on medium heat, add seasoned Chicken thighs, cook for 5 minutes on both sides. Add all veggies, cover, and place on low heat.
In separate pot prepare rice (according to package directions) or add to the chicken, once it is completely cooked and all veggies are tender. If there isn’t enough liquid in the pot add 2 cus of low sodium chicken broth. add rice and cook on low for 40 minutes. Pour Kung Po Sauce over the entire one-pot mixture. slowly stir and serve.
You could have chosen any blog to read but you chose mine and I’m honored.